Sweet & sour tofu

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

    • Nutrition: Per serving

  • kcal530
  • fat17g
  • saturates2g
  • carbs75g
  • sugars18g
  • fibre8g
  • protein15g
  • salt1.2g
  • Ingredients
  • Method

    • Ingredients

  • 1 tbsp rapeseed or vegetable oil
  • 75g extra-firm tofu, cut into 2cm chunks
  • ½ onion, cut into thin wedges

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ½ red pepper, chopped into chunks
  • 1 large garlic clove, finely sliced
  • 80g fresh pineapple chunks

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 1 tbsp low-salt ketchup
  • 1 tbsp rice wine vinegar
  • ½ tbsp dark soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • cooked basmati rice, to serve
  • sesame seeds, to serve

    • Method

    1. Heat half the oil in a non-stick frying pan over a medium heat. Add the tofu and fry for 5 mins, turning regularly, until golden brown on all sides. Remove to a plate with a slotted spoon and set aside.

    2. Heat the remaining oil in the pan over a high heat. Fry the onion, pepper and garlic for 5-6 mins, or until the veg begins to soften. Add the pineapple, ketchup, vinegar, soy sauce and 50ml water, and simmer for 1 min, or until slightly reduced. Stir the tofu back into the pan.

    3. Cook the basmati rice following pack instructions. Serve the tofu in bowls with the rice and a sprinkling of sesame seeds.

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