A little twist on sweet and sour, this one isn't as sweet or sour but still has plenty of flavour and the mango makes a lovely addition.



  • 1/2 cup fresh or frozen mango chunks
  • 1/2 cup veggie stock
  • 1tbs tomato puree
  • 2tbs apple cider vinegar
  • 1tbs maple syrup
  • 400g tin of pineapple including juice
  • 1tbs soy sauce
  • 1tbs cornflour mixed with a little water 
  • 1 block of tofu
  • 1tbs corn flour
  • 1tbs olive oil

How to:

  1. Start off coating the tofu in the cornflour then the oil, place in oven at 180degrees celsius for 20 minutes until tofu puffs up nicely.
  2. Meanwhile start the sauce, place pineapple and juice in pan along with stock, tomato puree, ACV, maple syrup and soy sauce.
  3. Place on medium heat until it starts to bubble, place cornflour and water mixture.
  4. Stir and turn down the heat to the lowest setting to thicken for ten minutes or until at desired thickness.
  5. Once tofu is ready place in sauce and serve.

Tip; if you don't want to turn on the oven just pan fry the tofu first until crispy then add in sauce and cook.