Sweet and Sour Tofu
with Jasmine Rice
Make the sweet and sour sauce from scratch - it's beyond restaurant quality!
Cals 868 · Prot 40 · Carbs 154 · Fat 22
Weekly classic
Family Friendly
Vegan
35 min
Make the sweet and sour sauce from scratch - it's beyond restaurant quality!
Cals 868 · Prot 40 · Carbs 154 · Fat 22
Weekly classic
Family Friendly
Vegan
Ingredients
Tofu
Firm tofu
9*
300 Grams
Salt
0.5 Tsp
Corn starch
30 Grams
Vegetable oil
3 Tbsp
Sauce
Orange
1 Piece
Pineapple juice
180 ML
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
Green pepper
1 Piece
Red pepper
1 Piece
Spring onion
40 Grams
Pineapple chunks
140 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Cashew nuts
2*
30 Grams
Rice
Jasmine rice
150 Grams
Water
300 ML
Salt
0.5 Tsp
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) | 3639 / 868 |
| Fats (g) | 22.3 |
| of which saturated (g) | 3.5 |
| Carbohydrates (g) | 154 |
| of which sugars (g) | 53.3 |
| Fibers (g) | 12.8 |
| Proteins (g) | 40.1 |
| 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 Fry tofu
- Meanwhile, drain the tofu and pat dry with paper towel.
- Chop the tofu into cubes and sprinkle with salt.
- In a large bowl, add the remaining corn starch and toss the tofu cubes.
- Heat a generous amount of oil in a large pan over medium-high heat.
- Fry the coated tofu cubes for 10 min, turning occasionally, until crisp and golden.
- Once crisp, transfer the tofu to kitchen paper.
- Reserve the pan.
Tip! Fry the tofu in batches to avoid overcrowding the pan, as it will result in oily pieces of tofu.
4 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.
5 Stir-fry
- Deseed and chop the peppers into rough chunks.
- Trim and finely slice the spring onion.
- Drain the pineapple chunks.
- Heat the reserved pan over medium-high heat with another generous drizzle of vegetable oil.
- Fry the peppers with a pinch of salt for 3 min until slightly softened.
6 Serve
- Return the pan to medium heat.
- Add the tofu, spring onion (reserve some for garnish), pineapple and cashew nuts.
- Add the sweet and sour sauce.
- Simmer for a final 2-3 min, making sure to give everything a good mix up.
- Serve the Sweet and Sour Tofu over Jasmine rice and garnish with the remaining spring onion.
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