The takeaway classic cooked from the comfort of your own home. Perfectly sweet and sour. The sticky sauce takes your tofu to a whole new level.
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Serves
4
Tofu
Pineapple
Rice
Bell Peppers
Onion
Spring Onions
Cornflour
Vegetable Oil
For the Sauce:
Tomato Ketchup
White Wine Vinegar
Sweet Chilli Sauce
Cornflour
Water
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content.
Serves
4
Tofu
Pineapple
Rice
Bell Peppers
Onion
Spring Onions
Cornflour
Vegetable Oil
For the Sauce:
Tomato Ketchup
White Wine Vinegar
Sweet Chilli Sauce
Cornflour
Water
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Step 1.
Chop your peppers and onions into 3cm chunks. Chop the tofu into 2-3cm cubes. Add your cornflour to a bowl. Dip each cube in cornflour, make sure to cover the cubes fully.
Step 2.
Fill your wok with an inch of vegetable oil. Add your tofu and fry until golden brown and set aside. Pour the oil out and place back over the heat.
Step 3.
Get the rice on. See pack instructions.
Step 4.
Add the onions and peppers into the wok, and cook on a high heat, until softening and starting to char.
Step 5.
Once softened, chop up your pineapple into chunks and add to the wok. Next, Stir all the sauce ingredients together. Pour into the veggies, and toss the tofu through until thickened. Taste and season with salt, if needed.
Step 6.
Slice up your spring onions for garnish. Serve on a bed of rice and tuck into this delicious dish. Enjoy!
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