Sweet and sour lychees with tofu and pak choi

Matt Tebbutt’s sweet and sour lychees with tofu and pak choi is a vibrant vegan stir-fry with crisp cornflour-coated tofu, juicy lychees and a glossy sweet and sour sauce. Fragrant garlic, ginger, chilli and red pepper meet tender pak choi for a quick, plant-based dinner with a bold balance of sweet, sour, savoury and spicy flavours.

By Matt Tebbutt
From Saturday Kitchen 17 October 2026

This sweet and sour tofu recipe scores a Nutri-Score of D. It contains tofu, pak choi, pepper and onion, but the deep-fried tofu, lychee syrup and added palm sugar raise the fat and free-sugar content.

How the timings work

• One hot fryer and one hob do the work: fry the tofu at 180C while you prepare the sauce and chop the aromatics.
• While the tofu fries: whisk the sweet and sour sauce, then fry the garlic, ginger, onion, chilli and pepper in a saucepan.
• While the vegetables soften: the tofu drains and stays crisp, ready to return to the pan at the end.
• During the final 2-minute simmer: add the sauce, lychees and tofu, just until the sauce thickens and coats everything.
• In the last few minutes: sear the pak choi cut-side down in a hot wok, steam it briefly with soy sauce, rice wine, sesame oil and water, then serve everything together.

Method

First, crisp the tofu (about 10 minutes)

1. Heat the oil: Preheat vegetable oil in a deep fat fryer to 180C. Take care with hot oil and never leave it unattended.
2. Coat the tofu: Toss the drained, patted-dry tofu chunks in 2 tablespoons of cornflour until evenly coated. The thin layer of cornflour is what creates the crisp exterior.
3. Fry until golden: Deep-fry the tofu in batches for 3–4 minutes, until pale gold and crisp. Drain on a plate lined with kitchen roll and set aside.

Start the sweet and sour base (about 10 minutes)

1. Soften the aromatics: Heat 2 tablespoons of vegetable oil in a saucepan over a medium heat. Add the garlic, ginger, red onion, Thai chillies and red pepper, then fry for 5–10 minutes, until softened and fragrant.
2. Whisk the sauce: Meanwhile, put the rice vinegar, soy sauce, tomato purée, reserved lychee syrup, palm sugar, sesame oil, cornflour slurry and a squeeze of lime into a mixing bowl. Whisk with a whisk until completely combined.

Thicken and finish the tofu (about 5 minutes)

1. Bring it together: Pour the sauce into the softened vegetables and season to taste. Add the drained lychees and crispy tofu, then cook for 2 minutes, until the sauce thickens and glossily coats the tofu.
2. Garnish: Remove from the heat and scatter over the sliced spring onions and sesame seeds.

Cook the pak choi and serve (about 5 minutes)

1. Sear cut-side down: Heat 1 tablespoon of vegetable oil in a wok over a high heat. Add the halved pak choi cut-side down and fry for 1–2 minutes, until lightly charred and beginning to soften.
2. Steam until tender: Add 2 tablespoons soy sauce, 2 tablespoons rice wine, 1 tablespoon sesame oil and a splash of water. Cover or toss briefly for a few moments, until the stems are tender but the leaves still have a little bite.
3. Plate: Serve the sweet and sour lychee and tofu alongside the pak choi, with extra sesame seeds if you like.

Tips and swaps

• Get crisp tofu: Press and pat the tofu dry before coating it in cornflour; wet tofu will steam rather than fry.
• Balance the sauce: Add the palm sugar gradually and finish with lime; the dish should taste sweet and sour, not sugary.
• Keep the tofu crisp: Fry in batches and add it to the sauce only for the final 2 minutes.
• Swaps: Use pineapple instead of lychees, or light brown sugar instead of palm sugar.
• Make ahead: Whisk the sauce up to a day ahead and keep it in the fridge; whisk again before using as the cornflour may settle.
• Leftovers: Store the tofu, sauce and pak choi separately in the fridge for up to 2 days. Reheat the tofu in a hot oven at 200C for about 10 minutes until piping hot and crisp again.

Wine Pairing

Recommended by Helen McGinn:

The Wine Atlas Ribolla Gialla Venezia Giulia, Italy, 2025 — Asda, £7.42
Ribolla Gialla’s crisp acidity and light, fresh character suit the sweet and sour lychee sauce, cutting through the fried tofu while complementing the ginger, chilli and soy-glazed pak choi. Its clean, food-friendly style keeps the dish bright rather than heavy.

Here are equally good alternatives that pair beautifully with this dish:

Aldi Specially Selected Grüner Veltliner — Aldi, £7.99
A crisp, peppery Grüner Veltliner with enough acidity for the sweet and sour sauce and a natural affinity for ginger and chilli.

Marks & Spencer Found Grüner Veltliner — Marks & Spencer, £10
This fresh white brings citrus lift and gentle spice, ideal for the soy, sesame and charred pak choi.

Domaine Wachau Grüner Veltliner — Waitrose, £16
A more structured Grüner Veltliner with minerality and weight, a good match for the crispy tofu and aromatic sauce.

* Prices checked October 2026 and may vary. The alternatives are our suggestions, not necessarily wines recommended by Helen McGinn.

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