Sweet and Sour Tofu

with Jasmine Rice
Making the sweet and sour sauce from scratch takes this dish to the next level!
830 Reviews
Cals 1008 · Prot 41 · Carbs 156 · Fat 22
Vegan
Try Hello Chef Now
30 min
Sweet and Sour Tofu with Jasmine Rice
Making the sweet and sour sauce from scratch takes this dish to the next level!
830 Reviews
Cals 1008 · Prot 41 · Carbs 156 · Fat 22
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Tofu
Firm tofu 9*
500 Grams
Salt
1 Tsp
Corn starch
30 Grams
Vegetable oil
4 Tbsp
Sauce
Orange
1 Piece
Pineapple juice
180 ML
Sweet chilli sauce
40 ML
Ketchup
39 Grams
Rice vinegar
15 ML
Apple cider vinegar
15 ML
Soy sauce 9*
30 ML
Brown sugar
10 Grams
Garlic powder
2 Grams
For stir-fry
Shallots
1 Piece
Red pepper
1 Piece
Green pepper
1 Piece
Spring onion
40 Grams
Pineapple chunks
140 Grams
Cashew nuts 2*
40 Grams
Rice
Jasmine rice
150 Grams
Water
300 ML

Allergens

*9 Soya, *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.

Before you start

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

Instructions

Make sauce

1 Make sauce

Juice the orange. Add 50/75/120 ml of orange juice, 100/150/180 ml of pineapple juice, the sweet chilli sauce, ketchup, vinegars, soy sauce, sugar and garlic powder to a small saucepan. In a small glass, whisk 1/1.5/2 Tbsp of water with 2/3/4 tsp of corn starch until smooth. Add the starch mixture to the pot.
Tip! The mix of water and starch is called a slurry, and is made to prevent the starch from clumping in the sauce.
Cook sauce

2 Cook sauce

Place the sauce pot over a 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 slightly thickened. Set aside.
Tip! Prepare the sweet and sour sauce in advance and store it in the fridge.
Fry tofu

3 Fry tofu

Chop the tofu into cubes and sprinkle it with salt. Turn the cubes in the remaining corn starch. Heat a generous amount of oil in a pan over a medium-high heat. Once hot, add the coated tofu cubes and fry them for 10 min, turning occasionally, until crisp and golden. Once crisp, transfer the tofu to kitchen paper. Reserve the pan.
Boil rice

4 Boil rice

Meanwhile, rinse the jasmine rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove from the heat and keep covered until serving.
Prep stir-fry

5 Prep stir-fry

Meanwhile, peel and slice the shallots. De-seed and roughly chop the peppers. Slice the spring onion. Drain the pineapple.
Stir-fry

6 Stir-fry

Return the pan to a high heat with a drizzle of oil. Add the shallots and peppers with a pinch of salt and fry for 3 min. Add the spring onion (reserve some for garnish), pineapple and cashew nuts. Add the sweet and sour sauce and the crispy tofu. Simmer for a final 1-2 min. Serve over the rice and garnish with the remaining spring onion.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved · Terms of Service & Privacy Policy