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Sweet and Sour Tofu

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:
Discovery
Calorie Smart
Quick
Family Friendly
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 Cereals containing gluten, Nuts, Peanut, Sesame)

1 tin(s)

Tomato Paste

1 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

250 grams

Tofu

(Contains Soya)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

2 tsp

Sugar

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Nutrition Values

Energy (kJ)2732 kJ
Energy (kcal)653 kcal
Fat16.9 g
of which saturates3.8 g
Carbohydrate93.1 g
of which sugars26.3 g
Dietary Fiber2.1 g
Protein31.5 g
Cholesterol0 mg
Salt2.81 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

Get Prepped
1
  • Pour 300ml salted water (double for 4p) into a pot for the rice.
  • 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.
  • Halve the pepper and discard the core and seeds. Slice into thin strips. 
  • Halve, peel and thinly slice the onion. Roughly chop the coriander (stalks and all).
Fry the Tofu
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 good glug 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.
Simmer the Sauce
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.

Finish and Serve
4
  • Serve the the rice in deep bowls.
  • Top with the sweet and sour tofu.
  • Garnish with cashews and chopped coriander.