Mandy's sweet and sour tofu recipe
Mandy with her finished sweet and sour tofu dish

Mandy's sweet and sour tofu recipe

Welcome to the first in a series of simple tasty recipes which have been whipped up and presented to you by your chef lecturing colleagues here at the College.

First up is Mandy Fraser with her Sweet and Sour Tofu!

Mandy, said: “I garnished with the outside leaves of the cauliflower fried with chilli, so never any waste with a vegetable – you could even add some florets into the sweet and sour. You can also garnish with sesame seeds or chopped coriander. A great way of getting your five a day.”

If you have a go at making Mandy’s recipe, take a wee selfie with your finished dish and send it through to us on

Sweet and Sour Tofu

Serves 4


  • 1 Tbsp. Vegetable oil/coconut oil
  • 150g Pack of tofu (I used Cauldron Organic)
  • ½ Red pepper – diced
  • ½ Green pepper – diced
  • 1 Garlic clove – crushed
  • 1 Carrot – peeled and thinly sliced
  • 1 Celery stick – Sliced
  • 1 Onion – red or white - diced
  • 75g Tin of pineapple chunks
  • 1 Vegetable stock cube
  • 240mls water
  • 7 Tbsp. tomato ketchup
  • 4 Tbsp. white wine vinegar
  • 150mls soy sauce
  • 2 Packets of rice or grains of your choice
  • Salt and pepper

1. Heat oil in a frying pan over a medium heat and sweat of the onion and garlic (cook without colour)

2. Add in the remaining vegetables and cook for 4-5minutes

3. Add in the vinegar, ketchup, soy sauce water and stock cube and bring to the boil

4. Reduce the heat to a simmer and place in the tofu pieces

5. Mix well

6. Place chosen grains/rice into the microwave for required time

7. Season the sweet and sour mixture and serve

We hope you enjoy this recipe!


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