Sweet and Sour Fried Crispy Tofu

Name: Sweet and Sour Fried Crispy Tofu with Jasmine Rice
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 180 ML of Pineapple juice; 1 Piece of Orange; 40 ML of Sweet chilli sauce; 40 Grams of Ketchup; 15 ML of Rice vinegar; 15 ML of Apple cider vinegar; 20 ML of Soy sauce; 5 Grams of Brown sugar; 2 Grams of Garlic powder; 140 Grams of Pineapple chunks; 10 Grams of Corn starch; 40 Grams of Spring onion; 230 Grams of Fried Tofu; 30 Grams of Cashew nuts; 1 Piece of Green pepper; 1 Piece of Red pepper; 300 ML of Water; 150 Grams of Jasmine rice

with Jasmine Rice

Make the sweet and sour sauce from scratch - it's beyond restaurant quality!

11 Reviews

Cals 956 · Prot 37 · Carbs 148 · Fat 30

Weekly classic

Vegan

25 min

Sweet and Sour Fried Crispy Tofu with Jasmine Rice

Make the sweet and sour sauce from scratch - it's beyond restaurant quality!

11 Reviews

Cals 956 · Prot 37 · Carbs 148 · Fat 30

Weekly classic

Vegan

Ingredients

Sauce

Pineapple juice

180 ML

Orange

1 Piece

Sweet chilli sauce

40 ML

Ketchup

40 Grams

Rice vinegar

15 ML

Apple cider vinegar

15 ML

Soy sauce 9*10*11*

20 ML

Brown sugar

5 Grams

Garlic powder

2 Grams

Stir-fry

Pineapple chunks

140 Grams

Corn starch

10 Grams

Spring onion

40 Grams

Fried Tofu 9*

230 Grams

Cashew nuts 2*

30 Grams

Green pepper

1 Piece

Red pepper

1 Piece

Rice

Water

300 ML

Jasmine rice

150 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4004 / 956
Fats (g)	30.4
of which saturated (g)	8.5
Carbohydrates (g)	148
of which sugars (g)	53.5
Fibers (g)	9.5
Proteins (g)	37.3
Salt (g)	2.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep sauce

Juice the orange.
Add 50 ml of orange juice, 100 ml of pineapple juice, the sweet chilli sauce, ketchup, both vinegars, soy sauce, sugar and garlic powder into a small saucepan.
In a small glass, whisk 1 Tbsp of water with 2 tsp of corn starch until smooth.
Add the starch mixture to the pot.

2 Cook sauce

Place the saucepan over medium heat and cook, stirring continuously, until the mixture starts to bubble.
Once bubbling, reduce the heat to low and cook, stirring, for 2-3 min further or until glossy and thickened a bit.
Set aside.

3 Boil rice

Meanwhile, rinse and drain the jasmine rice.
Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat.
Lower heat, cover and cook for 12-14 min, until rice is tender.
Remove from the heat and keep covered until serving.

4 Prep

Deseed and chop the peppers into rough chunks.
Trim and finely slice the spring onion.
Drain the pineapple chunks.

5 Stir-fry

Heat a pan over medium-high heat with a generous drizzle of oil.
Fry the peppers and tofu with a pinch of salt for 3 min until charred and slightly crispy.
Add the spring onion (reserve some for garnish), pineapple and cashew nuts, stir-fry for 1 min.
Add the sweet and sour sauce.
Simmer for a final 2-3 min, making sure to give everything a good mix up.