Vegan Sweet and Sour Tofu

Ingredients

For 5 portions

• 🧈 500g firm tofu
• 🥣 30ml soy sauce
• 🍶 15ml wine, rice
• 🌾 110g corn starch
• 🏺 70ml vegetable oil
• 🧄 6g garlic
• 🧅 120g onions
• 🫑 120g red bell pepper
• 🫑 120g green bell pepper
• 🍍 225g canned pineapple
• 🥣 60ml ketchup
• 🥣 50ml rice vinegar
• 🍚 50g brown sugar
• 🥤 100ml tap water
• 🍚 320g white rice (dry)

Method

1. Press the tofu for 15 minutes and cut into 2 cm cubes. Toss gently with 15 ml of the soy sauce and the rice wine and leave for 10 minutes. Meanwhile, cook the rice.
2. Cut the onion and peppers into chunks the same size as the pineapple pieces.
3. Mix the ketchup, rice vinegar, brown sugar, water and the rest of the soy sauce for the sauce. Mix 10 g of the corn starch with a little water.
4. Toss the tofu in the rest of the corn starch, pressing it on so each piece is well coated.
5. Heat 3 cm of oil in a wok or deep pan to 180°C. Fry the tofu in batches for 5 to 6 minutes, until golden and very crisp. Drain. The quantity of oil given is what the tofu absorbs.
6. Pour off all but 1 tablespoon of the oil. Stir-fry the chopped garlic, onion and peppers over a high heat for 2 minutes, then add the pineapple for 1 minute.
7. Add the sauce and bring to the boil. Stir in the corn starch mixture and cook for 30 seconds, until glossy.
8. Add the tofu, toss quickly to coat and serve straight away with the rice, so it stays crisp.