Sweet and sour tofu

• Firm tofu560 g
• Peppers2 peppers
• Pineapple chunks in juice (tin)1 tin
• Brown onions100 g
• Tomato purée40 g
• Soy sauce30 ml
• Basmati rice300 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, plain flour, granulated sugar. Missing any? You can add them to your shop on the shopping list.

Usually contains: Soya, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Put the rice on to cook following the pack instructions. Pat the tofu dry with kitchen paper, cut into 2 cm cubes and toss in 2 tablespoons of flour with a pinch of salt.560 g firm tofu300 g basmati rice
2. Heat 2 tablespoons of oil in a wok or large frying pan over a medium-high heat. Fry the tofu for 6 to 8 minutes, turning, until crisp and golden on all sides. Lift out onto a plate.
3. Cut the onion and the peppers into chunks and stir-fry in the same pan for 4 minutes. Add the pineapple with its juice, the tomato purée, the soy sauce and a tablespoon of sugar.2 peppers1 tin pineapple chunks in juice100 g brown onions40 g tomato purée30 ml soy sauce
4. Let the sauce bubble for 3 to 4 minutes until glossy and slightly thickened. Return the tofu, toss to coat and serve over the rice.

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