We LOVE putting two cuisines together, and today’s Chinese spaghetti is a perfect example of that. We wanted to do something that combined Italian and Chinese influences to give us a new dish, and this is what we came up with. Spaghetti by look, Chinese by flavour.
We came up with it by basically replacing all of the elements of the dish one by one. For the spaghetti, we figured flat rice noodles would do the trick. For the tomato sauce, we needed something red – and sweet and sour sauce was the perfect replacement. As for the meatballs, they just had to be tofu! We actually tried Swedish meatballs instead, but the tofu keeps to the Chinese theme better and definitely works best with the flavours.
As it turns out, this dish was a wonderful combination just waiting to happen. We’re in love and can’t stop making it. I never imagined how easy it would be to make our own sweet and sour sauce – and given that the rest of the dish cooks up in minutes, it’s a perfect weekday meal.
Here’s the video, and be sure to scroll down for the recipe.
A gorgeous Chinese dish with noodles, sweet and sour sauce, and tofu.
- 200 g rice noodles
- 400 g tofu
- 1 cup pineapple juice (NOT fresh)
- 1/3 cup rice vinegar
- 3/4 cup light brown sugar
- 3 tbsp ketchup
- 2 tbsp tamari (soy sauce works too)
- 1 1/2 tbsp corn flour
- 1-3 mil red food colouring
Start by cooking the rice noodles as per the packet instructions.
Press the water out of your tofu if needed. Use a round measuring spoon, an actual spoon, a melon baller, an ice cream scoop, or whatever is handy to carve out approximately round lumps of tofu.
Cook the tofu in a frying pan - add a little tamari for extra flavour and colour - according to packet instructions.
Put the cornflour into 2 tbsp of water and mix until dissolved.
Put all of the other sauce ingredients, minus the food colouring, into a saucepan and bring to a boil.
Add the cornflour mix and the food colouring and stir until the sauce has thickened.
Serve all components of the dish together!