Hospice Bistro celebrates Chinese New Year

  • 9 February 2024

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Two ladies standing in bistro. They are serving food.

The dedicated team in our Bistro honoured the changing of the Lunar New Year by preparing and serving Chinese delicacies for our customers. The menu included chicken curry, sweet and sour tofu, noodles and rice and even vegetable spring rolls.

If you didn’t get the chance to try out these delicious dishes  – don’t worry! Our chef has kindly shared the recipe for the sweet and sour tofu to help you celebrate the beginning of the Year of the Dragon at home!

Sweet and sour tofu


For the crispy tofu:
380g block of firm or extra firm tofu, pressed and torn into 1-to-2-inch pieces
1 tablespoon soy sauce
½ teaspoon garlic powder
1⁄4 teaspoon sea salt
1⁄4 teaspoon ground black pepper
50g corn or rice flour
oil for frying

For the sweet and sour sauce:
104g brown sugar
60g ketchup
60ml white wine vinegar
60ml water
1 tablespoon soy sauce
1 teaspoon garlic powder
1 medium red or yellow pepper, chopped
100g cubed pineapple
½ medium red onion, chopped
½ tablespoon sesame seeds, for garnish


  1. Place the pressed and torn tofu pieces in a medium-sized bowl. Add the soy sauce and toss to coat. Add in the garlic powder, sea salt, black pepper, and flour and toss to thoroughly combine, ensuring all the tofu pieces are covered with the seasonings and the flour.
  2. Heat a pan or wok over medium-high heat and add the oil. When hot, add the tofu and toss until it is cooked and crisped on all sides, about 5 to 8 minutes. Feel free to do this in batches if desired, especially if you’re using a small pan. Remove tofu pieces and set aside.
  3. In the same pan, lower the heat, and add the onion, pineapple, and bell pepper.
  4. Sauté until the onions are translucent and the pineapples are slightly browned, about 4 to 6 minutes.
  5. In a separate bowl, whisk together the sugar, ketchup, vinegar, water, soy sauce, and garlic powder for the sweet and sour sauce and stir together until fully combined.
  6. Pour in the sauce over the vegetables. Bring to a slight boil, then reduce to a simmer for about 5 minutes until the sauce has thickened up.
  7. Add back in the crisped-up tofu and stir to combine. Taste test and add more sugar or soy sauce if you desire. Serve with rice or noodles.

Serving dishes full of rice, noodles, Chinese sauces and spring rolls

Our Bistro is open Monday to Sunday, 9.00am – 4.00pm. Make sure you pop in to see what other special treats the brilliant team has planned for you! (Hint: Pancake Day 13 February might be a good day to visit!)