Sweet-sour plum sauce covers crispy tofu slabs, which are dished up on a bed of bell pepper, carrot, onion, garlic & chilli-loaded rice. An umami-rich tangy UCOOK sauce elevates this dish from a great dinner to a veggie winner. Garnished with a scattering of plump edamame beans and fresh coriander.
Serving guide
Choose your portion size.
FLUFFY RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
EDAMAME
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
FRY THE VEGGIES
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion and the Carrot until the onion is soft, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Add the pepper and fry until turning golden, 3-4 minutes. Add the garlic and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Mix in the fluffy rice and the zingy soy base. Remove from the heat and season.
STICKY TOFU
Place a clean pan over medium heat with enough oil to cover the base. Coat the tofu with Cornflour and season. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the heat, drain the oil from the pan, and baste with the plum sauce.
DINNER IS READY
Make a bed of the loaded rice, top with the sticky tofu, and scatter over the plumped edamame beans. Garnish with the coriander. Good job, Chef!
FLUFFY RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
EDAMAME
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
FRY THE VEGGIES
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion and the Carrot until the onion is soft, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Add the pepper and fry until turning golden, 3-4 minutes. Add the garlic and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Mix in the fluffy rice and the zingy soy base. Remove from the heat and season.
STICKY TOFU
Place a clean pan over medium heat with enough oil to cover the base. Coat the tofu with Cornflour and season. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the heat, drain the oil from the pan, and baste with the plum sauce.
DINNER IS READY
Make a bed of the loaded rice, top with the sticky tofu, and scatter over the plumped edamame beans. Garnish with the coriander. Good job, Chef!
FLUFFY RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
EDAMAME
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
FRY THE VEGGIES
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion and the Carrot until the onions are soft, 6-7 [7-8]|#7DA0D7 minutes (shifting occasionally). Add the pepper and fry until turning golden, 4-5 minutes. Add the garlic and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Mix in the fluffy rice and the soy-vinegar sauce. Remove from the heat and season.
STICKY TOFU
Place a pan over medium heat with enough oil to cover the base. Coat the tofu with Cornflour and season. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the heat, drain the oil from the pan, and baste with the plum sauce.
DINNER IS READY
Make a bed of the loaded rice, top with the sticky tofu, and scatter over the plumped edamame beans. Garnish with the coriander. Good job, Chef!
FLUFFY RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
EDAMAME
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
FRY THE VEGGIES
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion and the Carrot until the onions are soft, 6-7 [7-8]|#7DA0D7 minutes (shifting occasionally). Add the pepper and fry until turning golden, 4-5 minutes. Add the garlic and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Mix in the fluffy rice and the soy-vinegar sauce. Remove from the heat and season.
STICKY TOFU
Place a pan over medium heat with enough oil to cover the base. Coat the tofu with Cornflour and season. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the heat, drain the oil from the pan, and baste with the plum sauce.
DINNER IS READY
Make a bed of the loaded rice, top with the sticky tofu, and scatter over the plumped edamame beans. Garnish with the coriander. Good job, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R177.80
for 4 servings · R44.45 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
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Cornflour needs 125 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Zingy Soy Base
- Plum Sauce
- Dried Chilli Flakes
- Non-GMO Tofu
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sticky Plum Tofu & Rice?
The preparation time for Sticky Plum Tofu & Rice with edamame beans & chilli flakes is between 25 and 45 minutes.
What is the total time required to make Sticky Plum Tofu & Rice with edamame beans & chilli flakes?
The total time required to make Sticky Plum Tofu & Rice with edamame beans & chilli flakes is between 40 and 55 minutes.
How many servings does Sticky Plum Tofu & Rice provide?
4 servings
What are the main ingredients in Sticky Plum Tofu & Rice?
Bell Pepper, Carrot, Cornflour, Dried Chilli Flakes, Edamame Beans, Fresh Coriander, Garlic, Jasmine Rice, Non-GMO Tofu, Onion, Plum Sauce, Zingy Soy Base
What is the nutritional information of Sticky Plum Tofu & Rice?
Calories: 846, Carbs: 165 grams, Fat: grams, Protein: 26.8 grams, Sugar: 50.8 grams, Salt: 1543 grams
How do I prepare Sticky Plum Tofu & Rice?
DINNER IS READY: Make a bed of the loaded rice, top with the sticky tofu, and scatter over the plumped edamame beans. Garnish with the coriander. Good job, Chef! STICKY TOFU: Place a clean pan over medium heat with enough oil to cover the base. Coat the tofu with cornflour and season. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the heat, drain the oil from the pan, and baste with the plum sauce. FRY THE VEGGIES: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion and the carrot until the onion is soft, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Add the pepper and fry until turning golden, 3-4 minutes. Add the garlic and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Mix in the fluffy rice and the zingy soy base. Remove from the heat and season. EDAMAME: Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. FLUFFY RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Sticky Plum Tofu & Rice?
Bell Pepper, Carrot, Cornflour, Dried Chilli Flakes, Edamame Beans, Fresh Coriander, Garlic, Jasmine Rice, Non-GMO Tofu, Onion, Plum Sauce, Zingy Soy Base
How many calories does Sticky Plum Tofu & Rice have?
846 calories
How much fat content does Sticky Plum Tofu & Rice have?
grams