Sweet & Sour Tofu

Even if you're not a great fan of tofu, this recipe is so easy and delicious you're bound to return to it time after time. Here, the tofu is combined with the flavours of India and China to create a truly multicultural dish.
Serves 2
Total Time
45 Minutes
200g of tofu, cut into triangles
1 tsp of cornflour
3 tsp of grated fresh root ginger
6 garlic cloves, grated
5 tsp of soy sauce
2 tsp of Kashmiri red chilli flakes
3 tsp of agave syrup
3 tsp of tomato ketchup
1 tsp of ground cumin
1 tsp of fennel seeds
1 tsp of cumin seeds
1 tsp of nigella seeds
½ tsp of salt
2 green chillies, seeds in, chopped
4 tsp of rapeseed oil
Rice, to serve
Step 1

Mix all the ingredients together in a large bowl except the oil and coriander. Place the bowl in the fridge and leave to marinate for half an hour.

Step 2

Heat the oil in a large frying pan over a medium heat, then add the tofu and the marinade, and cook for 3–5 minutes, turning regularly.

Step 3

Serve hot and with rice.

ZAIKA by Romy Gill is published by Seven Dials and out now

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