Tofu sweet and sour sauce

Ingredients for 4 servings:

• 50 ml oil, tasteless
• salt and pepper
• 400g tofu
• 200 g mushrooms, from the can or fresh
• 1 m.-sized carrot(s)
• 150 g Chinese cabbage
• 1 can pineapple
• 1 red bell pepper(s)
• 100 ml sauce (sweet and sour sauce)
• 1 tbsp soy sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with Chinese cabbage, peppers, pineapple, mushrooms and carrot

Drain the tofu and cut into cubes. Heat the oil in a pan, add the tofu, and season with salt and pepper. Fry until all the cubes are nicely browned and crispy all over. Remove from the pan and remove some of the fat with kitchen paper. Then dice the carrot, drained pineapple pieces (catch any juice when draining), and bell pepper, and cut the Chinese cabbage into strips. Heat the sweet and sour sauce with the soy sauce and add the tofu, mushrooms, and all the vegetables. You can now make the sauce a little thinner with the pineapple juice. It’s entirely up to you. Cook the vegetables until al dente, or a little longer if you prefer them softer. I recommend cooking the sauce for 15 minutes. The finished sauce is best served with jasmine rice.