Hormone support Vegan Sichuan-style aubergine & tofu
Silky aubergine and tofu in a garlicky, gently numbing sauce over jasmine rice.
Better sweet & sour tofu with peppers
Crispy tofu and peppers in a pineapple-vinegar sauce with none of the fluorescent syrup.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Cook the rice.
- Step 2
Toss tofu in cornflour; fry in the oil until golden. Remove.
- Step 3
Stir-fry the peppers 3 minutes; add pineapple chunks.
- Step 4
Whisk juice, vinegar, soy, puree, sugar and slaked cornflour; bubble to gloss.
- Step 5
Return tofu; toss. Rice under, spring onion over.
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Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 20g |
| Carbohydrates | 70g |
| – of which sugars | 20g |
| Fibre | 6g |
| Fat | 18g |
| – of which saturates | 2.5g |
| – of which omega-3 | 0.5g |
| Calcium | 300mg |
| Iron | 3.4mg |
| Salt | 1.2g |
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