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Sweet and sour tofu with kale (v, lf)

A non-traditional sweet and sour dish that is healthier than the fast food alternative - and just as tasty!
Serves 3 if served with a grain base.

Author: Bite-sized thoughts.

Original post (with pictures) here.

1/3 cup natural pineapple juice
1 tbsp soy sauce
1/2 tsp sriracha or other chilli sauce, or to taste
350g block firm tofu, pressed and sliced or cut into squares
1 small onion, chopped
1 large carrot, finely sliced
1 small bunch curly kale, roughly torn or chopped
1/3 cup canned pineapple pieces

Oil, for sauteing

Quinoa, rice or noodles, to serve


1. In a measuring cup or jug, whisk together the pineapple juice, soy sauce and sriracha and set aside until needed.
2. Heat a non-stick pan over medium-high heat and drizzle with oil. Add the tofu and allow to cook for several minutes on each side, until starting to crisp up and turn golden.
3. Add the onion and approximately one-third of the sauce mix to the pan. Allow to cook, uncovered, for another 5 to 8 minutes until the onion is soft and the tofu starting to brown. Add the carrot and another one-third of the sauce and cook for a further 5 or so minutes.
4. Add the kale, pineapple pieces and remaining sauce to the pan and reduce heat to low-medium. Allow to cook for 10 minutes or until the kale has cooked down, stirring occasionally.

Serve with quinoa, rice or noodles.