say hello to your new go-to for fakeaway night!
ingredients
- 600g firm tofu, pressed, cut into 1 cm cubes
- 2 tbsp soy sauce
- 1/4 cup cornflour
- ½ tsp salt
sweet & sour sauce:
- 1 cup pineapple juice
- 1/2 cup tomato puree
- 1/4 cup rice vinegar
- 5 tbsp soy sauce
- 3 tbsp Sweet Freedom FRUIT SYRUP
- 4 garlic cloves, crushed
- 4 tsp cornflour
- 2 tsp freshly grated ginger
stir-fry:
- 300g uncooked white rice
- 2 medium red onions
- chopped 2 carrots
- finely chopped
- 1 red bell pepper
- thinly sliced
- 1 yellow bell pepper
- thinly sliced
- 1 cup canned pineapple chunks
optional garnish:
- coriander leaves
make
- To a large shallow bowl, add the tofu cubes and soy sauce. Stir to coat.
- Then add the cornflour and salt. Gently stir until all the pieces are well coated.
- Spread out onto a baking sheet and place in the oven at 180°c fan for 20 minutes.
- Meanwhile, make the sauce by whisking together all the ingredients in a bowl.
- Cook the rice according to the package instructions.
- Place a large pan on high heat and add the red onion and carrot. Cook for 4 - 5 minutes.
- Then add the bell peppers and pineapple chunks, and cook for another minute.
- Add the sweet and sour sauce to the veggies in the pan, along with the baked tofu. Let it simmer for 3 minutes, or until the sauce thickens a bit.
- Remove from the heat, serve alongside the rice, garnish, and enjoy!
Thank you for the lovely recipe @charlottesplantkitchen
