Sweet and Sour Tofu

with Jasmine Rice

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vegan
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Instructions

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1 Make sauce

Juice the orange. Add 50/75/120 ml of orange juice, 100/150/180 ml of pineapple juice, the sweet chilli sauceketchupvinegarssoy saucesugar 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. 

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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.

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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.

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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.

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5 Prep stir-fry

Meanwhile, peel and slice the shallots. Dice the bell peppers. Slice the spring onion. Drain the pineapple.

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6 Cook stir-fry

Return the pan to a high heat with a drizzle of oil. Add the shallots and bell 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.

Tips for fussy eaters

Use the tofu and vegetables to prepare a mild stir-fry for them.

Pro tip

Prepare the sweet and sour sauce in advance and store it in the fridge.

Making the sweet and sour sauce from scratch takes this dish to the next level!

Cooking Time: 30 min

Cals 818 · Prot 28 · Carbs 146 · Fat 17

Dairy-Free

Ingredients

Number of people

Tofu

Firm tofu 500 Grams
Salt 1 Tsp
Corn starch 20 Grams
Vegetable oil 4 Tbsp

Sauce

Orange 1 Piece
Pineapple juice 180 ML
Sweet chilli sauce 40 Grams
Ketchup 39 Grams
Rice vinegar 15 ML
Apple cider vinegar 15 ML
Soy sauce 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 40 Grams

Rice

Jasmine rice 150 Grams
Water 300 ML

Making the sweet and sour sauce from scratch takes this dish to the next level!

Cooking Time: 30 min

Cals 818 · Prot 28 · Carbs 146 · Fat 17

Dairy-Free

Instructions

photo

1 Make sauce

Juice the orange. Add 50/75/120 ml of orange juice, 100/150/180 ml of pineapple juice, the sweet chilli sauceketchupvinegarssoy saucesugar 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. 

photo

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.

photo

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.

photo

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.

photo

5 Prep stir-fry

Meanwhile, peel and slice the shallots. Dice the bell peppers. Slice the spring onion. Drain the pineapple.

photo

6 Cook stir-fry

Return the pan to a high heat with a drizzle of oil. Add the shallots and bell 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.

Tips for fussy eaters

Use the tofu and vegetables to prepare a mild stir-fry for them.

Pro tip

Prepare the sweet and sour sauce in advance and store it in the fridge.

Ingredients

Number of people

Tofu

Firm tofu 500 Grams
Salt 1 Tsp
Corn starch 20 Grams
Vegetable oil 4 Tbsp

Sauce

Orange 1 Piece
Pineapple juice 180 ML
Sweet chilli sauce 40 Grams
Ketchup 39 Grams
Rice vinegar 15 ML
Apple cider vinegar 15 ML
Soy sauce 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 40 Grams

Rice

Jasmine rice 150 Grams
Water 300 ML
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