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Digital Subscriptions > PlantBased > November 2019 > Weekend Favourites

Weekend Favourites

Cover recipe

Per serving (395g) Calories 486, Fat 20g, Saturates 2.7g, Carbohydrate 61g, Sugars 28g, Fibre 8g, Protein 21g, Salt 1.8g

Sweet and Sour Tofu Balls with Vegetable Fried Rice

Serves: 4

Try these sweet and sour tofu balls for a simple and tasty fakeaway. The tofu makes a great alternative to chicken in this recipe.

For the sweet and sour sauce:

• 120ml (½ cups) tomato ketchup

• 5 tsp cider vinegar

• 40g (1.5oz) sugar

• 100g (3.5oz) pineapple chunks

• 60g (2oz) cashews

For the vegetable fried rice:

• 1 tbsp vegetable oil

• 1 carrot, julienned

• 2 peppers, sliced

• 100g (3.5oz) peas

• 240g (8.5oz) rice, cooked as per packet instructions

• 2 spring onions, finely sliced

• 2 tbsp soy sauce

For the tofu balls:

• 110g (4oz) self-raising flour

• 120ml (½ cup) water

• 280g (10oz) extra firm tofu, cut into 16 cubes

• Oil for deep frying

1 To make the sauce, add the ketchup, vinegar, sugar, pineapple and cashews to a saucepan over a medium heat and cook for 4-5 minutes.

2 For the rice, add the vegetable oil to a wok or large frying pan over a high heat, then add the carrot, peppers and peas and cook for 2-3 minutes. Then add the rice, spring onions and soy sauce and cook for a further 2-3 minutes.

3 For the tofu balls, add the flour and water to a bowl and whisk to form a thick batter. Heat the oil in a deep fat fryer or saucepan to 180°C, then dip the tofu cubes in the batter and drop into the hot oil and fry for 4-5 minutes until the batter is cooked and golden.

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About PlantBased

I think I say it every year, but where does the time go? Once summer is over and we’re back in a routine, the months just seem to slip away, and before we know it, we’re staring another festive season in the face. But let’s not wish the time away – November is a great month in and of itself, and not only on a personal level (your PlantBased editor here celebrates her birthday this month). The weather has taken a distinct turn for the chilly, meaning that all of those lovely scarves, hats and gloves that have been packed away can come out again. And is it just me, or does food taste better in the colder months of the year? We’re celebrating the season with a selection of winter pies and tarts in this issue, with sweet and savoury choices to suit everyone. If you thought you had to give up pork pies as a vegan, don’t despair, our No Pork Pies (p48) are just what you need. We’re also celebrating Diwali with a truly epic Indian feast, and we’re indulging our sweet tooth again with some delectable desserts. And to make each pay packet count, we’ve got a selection of budget recipes that won’t break the bank. With breakfast ideas, and weekend treats, PlantBased has you covered for all of your cooking inspiration this month! Enjoy the issue.