Sweet Tofu Vegetables

Originally inspired by this dish, I created my own version using whatever ingredients I had on hand. The important ingredient here, of course, is the tofu, which really helps to add that balance to the sweetness of the sauce.

Note: this recipe is good for two generous serves.

Ingredients:

170g hard tofu

75 g Zucchini, cut into small cubes

75 g Carrot, cut into small cubes

3 cloves of garlic, crushed and finely chopped

half an onion, sliced and diced

1 thin eggplant, quartered (lengthwise) and then diced

50 g baby spinach

1 egg

1 tbs Olive oil

salt

pepper

For the Sauce:

1 tbs apple cider vinegar

2 tsp white sugar

2 tbs ketchup

2 tbs soy sauce

1 tbs honey

pinch of salt

pinch of pepper

3 tbs water

1 tbs cornstarch dissolved in 2 tbs water

Method:

1. Heat Olive oil in a saucepan.

2. While oil is heating, dip cubes of tofu in the egg mixture and then place one by one in the heated saucepan.  Fry for 1 minute and then turn over carefully, browning all sides of tofu cubes.

3. Once cooked, take out and place on paper towel to drain oil.

4. In the same saucepan, quickly stir fry other vegetables for 2-3 minutes, until soft.  Take out and put in a bowl

5. In another smaller saucepan, put together vinegar, water, soy sauce, ketchup, honey and sugar, and on low heat, stir until sugar has dissolved and sauce has thickened slightly. Add in the cornstarch/water mixture and stir continuously until sauce begins to bubble slightly and thicken.Take off heat.

6. Place fried tofu cubes in the bowl with the stir-fried vegetables and then mix with the sauce. Fold ingredients together until tofu and vegetables are well coated in the sauce. Serve.