Sweet and Sour Tofu
with cashew and coriander topped jasmine rice
The sauce that coats the tofu and veg in this recipe is slightly sweet with just the right amount of tanginess. The coriander and cashew topping adds crunch and freshness to an already impressive dish.
Tags:
Under 650 calories
•Discovery
•Quick
•Family Friendly
•Veggie
•Vegan
•Climate Conscious
Allergens:
Soya
•Wheat
•Sulphites
•Cashew nuts
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Jasmine Rice
2 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
2 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
1 unit(s)
Bell Pepper
1 unit(s)
Onion
5 grams
Coriander
20 grams
Cashew Nuts
(Contains Cashew nuts May be present Sesame, Cereals containing gluten, Peanut)
1 tin(s)
Tomato Paste
280 grams
Tofu
(Contains Soya)
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2622 kJ
Energy (kcal)627 kcal
Fat16 g
of which saturates2.6 g
Carbohydrate90.9 g
of which sugars22.6 g
Dietary Fiber0.9 g
Protein30.4 g
Cholesterol0 mg
Salt2.91 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pot with Lid
Instructions
1
- Pour 300ml salted water (double for 4p) into a pot.
- Stir in the rice and bring to the boil. Lower heat to medium, cover and cook for 12 mins.
- Remove from the heat. Keep covered for 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Halve the pepper and discard the core and seeds. Slice into thin strips.
- Halve and peel the onion. Cut each half into three wedges. Roughly chop the coriander (stalks and all).
2
- Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper. In a bowl, toss the tofu cubes with the soy sauce.
- Place a pan over high heat with a drizzle of oil.
- Once hot, fry the tofu until slightly crispy, shifting frequently to ensure it doesn't burn, 6-8 mins.
- Season with salt and pepper.
- Remove from the pan and set aside.
3
- Return the pan to medium-high heat with a drizzle of oil.
- Fry the onion and pepper until softened, stirring occasionally, 4-5 mins.
- Stir in the ketjap manis, vinegar, tomato paste and 100ml water (double for 4p).
- Simmer until sauce has thickened, 3-5 mins.
- Once thickened, add the tofu and 2 tsp sugar (double for 4p) to the pan. Season to taste with salt and pepper.
TIP: Add a splash of water if you feel the sauce is too thick.
4
- Serve the the rice in deep bowls.
- Top with the sweet and sour tofu.
- Garnish with cashews and chopped coriander.