Sweet and sour vegetables with spring onions, mushrooms and tofu

01. March 2013

Cook & Serve: For 4 persons (Main course for 2 persons)


  • 40 g groundnut oil
  • 120 g tofu
  • 20 g tamarind paste
  • 20 g sweet soya sauce
  • 5 g garlic, peeled
  • 40 g cucumber, washed
  • 40 g red pepper, cored
  • 80 g fresh small mushrooms, prepared
  • 80 g fresh baby sweetcorn
  • 80 g spring onion, washed
  • 1 tomato
  • 40 g pineapple, fresh, peeled and without stem
  • 15 g sugar
  • 40 g white wine
  • 20 g white wine vinegar
  • Salt, freshly milled white pepper
  • 4 g cornflour (Maizena)

Preparatory work

  • Cut tofu into 1.5 cm large cubes, fry until golden brown in non-stick frying pan with a little ground nut oil, add tamarind paste, soya sauce and marinate for 1 hour
  • Chop garlic finely
  • Wash the cucumber, halve lengthwise, remove the core and cut into approx. 5 mm thick slices
  • Cut red pepper into strips
  • Wash mushrooms and, depending on size, cut into quarters or eighths
  • Halve baby sweetcorn lengthways
  • Wash spring onions and cut into small discs 3 mm thick
  • Wash tomato and cut into cubes approx. 8 mm big
  • Cut pineapple into cubes 8 mm big


Heat the groundnut oil in the casserole, add garlic, vegetables (without cucumbers and tomato), and cook for approx. 2 minutes whilst stirring, still crunchy in texture.

Then add cucumber, tomato, pineapple and sweat further. Sprinkle with sugar, dowse with white wine, vinegar and season to taste with salt and freshly milled pepper.

Cook on medium heat, stirring occasionally, until cooked to your requirements. Mix cornflour with a little cold water and use to thicken vegetable liquid. Add the cubes of tofu, heat, stirring carefully and season to taste once again. Cover casserole, place in the insulating holder and put on the table.


Replace tofu with strips of chicken breast.

Rudolf Lehmann

Sweet and sour vegetables with spring onions, mushrooms and tofu

* incl. VAT, plus shipping