Sweet & Sour Tofu
with Red Pepper & Green Beans
.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
280
Firm Tofu
80
Green Beans
1
Steamed Basmati Rice
1
Pineapple Rings
10
Cornflour
15
Rice Vinegar
1
Tomato Ketchup
Nutritional information
Utensils
Instructions
Drain the tofu well and pat dry with kitchen paper. Chop into 2cm chunks and pop in a bowl. Add the cornflour and season with salt and pepper. Toss to coat and set aside.
Halve the pepper and discard the core and seeds. Chop into 2cm pieces. Trim the green beans and chop in half. Drain the pineapple (reserving the juice for later) and chop into 2cm chunks.
In a small bowl, combine the rice vinegar, ketchup and pineapple juice (see ingredients for amount). Stir together well and set aside.
Heat a glug of oil in a large frying pan or wok over medium-high heat. When hot, add the tofu and stir-fry until golden, 6-8 mins, turning regularly. Transfer the tofu to a plate and add another splash of oil to the pan if it is dry. Add the peppers, green beans and pineapple and continue to stir-fry until the veggies are just soft, 4-5 mins.
Cook the rice according to pack instructions. Meanwhile, lower the heat to medium-low and pour the sauce into the pan. Stir and simmer until glossy 1-2 mins. Return the tofu to the pan and cook until piping hot, another 1-2 mins.
Divide the rice between your bowls and spoon the sweet and sour tofu over the top. Enjoy!
