What are the main ingredients in Sweet n’ Sour Tofu Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Sweet n’ Sour Tofu Bowl?

Calories: 824, Carbs: 141 grams, Fat: grams, Protein: 26.4 grams, Sugar: 29.1 grams, Salt: 1887 grams

How do I prepare Sweet n’ Sour Tofu Bowl?

RICE RICE BABY: Boil the kettle. Place the rinsed rice in a pot. Submerge in 300ml of salted water, cover, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and set aside to steam for a further 10 minutes until cooked and tender. On completion, drain if necessary and return to the pot and cover. NUTS ABOUT BEANS: Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside. CRISPY TOFU: Pat the tofu dry with paper towel and cut into bite-sized chunks. Place 2 tsp of the cornflour in a bowl, pour in 1 tsp of water, and add a pinch of salt. Mix until fully combined. Place a pot over medium-high heat and fill with 4-5cm of oil. Place the remaining cornflour in a separate bowl and season well. Add the tofu to the bowl of cornflour paste, and toss until fully coated. One by one, remove each piece and coat in the dry cornflour, dusting off any excess before transferring to a plate. Once the oil is hot, deep fry the tofu for 3-4 minutes until crispy and cooked through. Remove on completion and drain on paper towel. A LIL SWEET & A LIL SOUR: Return the pan to the heat with a drizzle of oil. When hot, fry the onion slices for 4-6 minutes until soft and translucent, shifting occasionally. Add the grated garlic and sauté for 1-2 minutes until fragrant. Mix in the pineapple pieces and fry for 3-4 minutes until heated through. Stir through the sweet ’n sour sauce and 40ml of a sweetener of choice. Allow to come to a boil, then immediately remove from heat. Stir through the tofu pieces until fully coated. Season to taste, cover, and set aside for serving. ALMOST THERE: Once the rice is cooked and drained, fluff up with a fork and stir through the tamari until fully coated. STICKY & SATISFYING SUPPER: Serve up a helping of tamari-infused rice and cover in sweet ’n sour tofu. Scatter over the chopped cashews, pickled peppers, drained edamame beans and chopped coriander. Simply gorgeous, Chef!

What should be prepared from my kitchen to make Sweet n’ Sour Tofu Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Sweet n’ Sour Tofu Bowl

Try this warming bowl of crispy tofu, sweet pineapple and juicy onions all coated in a flavoursome sweet n’ sour sauce. Served on top of tamari-infused jasmine rice and topped with sprinkles of edamame beans, crunchy cashews, pickled peppers, and fresh coriander.

Sweet n’ Sour Tofu Bowl

with tamari-infused rice & crunchy cashews

Hands on Time: 25 - 50 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Cashew Nuts
Cornflour
Edamame Beans
Fresh Coriander
Garlic Clove
Garlic Cloves
Jasmine Rice
Non-GMO Tofu
Onion
Onions
Pickled Bell Peppers
Sweet n' Sour Sauce
Tamari
Tinned Pineapple Pieces

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

RICE RICE BABY
Boil the kettle. Place the rinsed rice in a pot. Submerge in 150ml of salted water, cover, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and set aside to steam for a further 10 minutes until cooked and tender. On completion, drain if necessary and return to the pot and cover.
NUTS ABOUT BEANS
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside.
CRISPY TOFU
Pat the tofu dry with paper towel and cut into bite-sized chunks. Place 1 tsp of the cornflour in a bowl, pour in ½ tsp of water, and add a pinch of salt. Mix until fully combined. Place a pot over medium-high heat and fill with 4-5cm of oil. Place the remaining cornflour in a separate bowl and season well. Add the tofu to the bowl of cornflour paste, and toss until fully coated. One by one, remove each piece and coat in the dry cornflour, dusting off any excess before transferring to a plate. Once the oil is hot, deep fry the tofu for 3-4 minutes until crispy and cooked through. Remove on completion and drain on paper towel.
A LIL SWEET & A LIL SOUR
Return the pan to the heat with a drizzle of oil. When hot, fry the onion slices for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and sauté for 1-2 minutes until fragrant. Mix in the pineapple pieces and fry for 1-2 minutes until heated through. Stir through the sweet ’n sour sauce and 20ml of a sweetener of choice. Allow to come to a boil, then immediately remove from heat. Stir through the tofu pieces until fully coated. Season to taste, cover, and set aside for serving.
ALMOST THERE
Once the rice is cooked and drained, fluff up with a fork and stir through the tamari until fully coated.
STICKY & SATISFYING SUPPER
Serve up a helping of tamari-infused rice and cover in sweet ’n sour tofu. Scatter over the chopped cashews, pickled peppers, drained edamame beans and chopped coriander. Simply gorgeous, Chef!

Jasmine Rice - 100ml
Cashew Nuts - 15g
Edamame Beans - 50g
Non-GMO Tofu - 110g
Cornflour - 65ml
Onion - 1
Garlic Clove - 1
Tinned Pineapple Pieces - 60g
Sweet ’n Sour Sauce - 60ml
Tamari - 15ml
Pickled Bell Peppers - 50g
Fresh Coriander - 4g

Download the Recipe

Serves 2

RICE RICE BABY
Boil the kettle. Place the rinsed rice in a pot. Submerge in 300ml of salted water, cover, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and set aside to steam for a further 10 minutes until cooked and tender. On completion, drain if necessary and return to the pot and cover.
NUTS ABOUT BEANS
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside.
CRISPY TOFU
Pat the tofu dry with paper towel and cut into bite-sized chunks. Place 2 tsp of the cornflour in a bowl, pour in 1 tsp of water, and add a pinch of salt. Mix until fully combined. Place a pot over medium-high heat and fill with 4-5cm of oil. Place the remaining cornflour in a separate bowl and season well. Add the tofu to the bowl of cornflour paste, and toss until fully coated. One by one, remove each piece and coat in the dry cornflour, dusting off any excess before transferring to a plate. Once the oil is hot, deep fry the tofu for 3-4 minutes until crispy and cooked through. Remove on completion and drain on paper towel.
A LIL SWEET & A LIL SOUR
Return the pan to the heat with a drizzle of oil. When hot, fry the onion slices for 4-6 minutes until soft and translucent, shifting occasionally. Add the grated garlic and sauté for 1-2 minutes until fragrant. Mix in the pineapple pieces and fry for 3-4 minutes until heated through. Stir through the sweet ’n sour sauce and 40ml of a sweetener of choice. Allow to come to a boil, then immediately remove from heat. Stir through the tofu pieces until fully coated. Season to taste, cover, and set aside for serving.
ALMOST THERE
Once the rice is cooked and drained, fluff up with a fork and stir through the tamari until fully coated.
STICKY & SATISFYING SUPPER
Serve up a helping of tamari-infused rice and cover in sweet ’n sour tofu. Scatter over the chopped cashews, pickled peppers, drained edamame beans and chopped coriander. Simply gorgeous, Chef!

Jasmine Rice - 200ml
Cashew Nuts - 30g
Edamame Beans - 100g
Non-GMO Tofu - 220g
Cornflour - 125ml
Onion - 1
Garlic Cloves - 2
Tinned Pineapple Pieces - 120g
Sweet ’n Sour Sauce - 130ml
Tamari - 30ml
Pickled Bell Peppers - 100g
Fresh Coriander - 8g

Download the Recipe

Serves 3

RICE RICE BABY
Boil the kettle. Place the rinsed rice in a pot. Submerge in 450ml of salted water, cover, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and set aside to steam for a further 10 minutes until cooked and tender. On completion, drain if necessary and return to the pot and cover.
NUTS ABOUT BEANS
Place the cashews in a large pan over a medium heat. Toast for 3-5 minutes until golden. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside.
CRISPY TOFU
Pat the tofu dry with paper towel and cut into bite-sized chunks. Place 3 tsp of the cornflour in a bowl, pour in 1 ½ tsp of water, and add a pinch of salt. Mix until fully combined. Place a large pot over medium-high heat and fill with 4-5cm of oil. Place the remaining cornflour in a separate bowl and season well. Add the tofu to the bowl of cornflour paste, and toss until fully coated. One by one, remove each piece and coat in the dry cornflour, dusting off any excess before transferring to a plate. Once the oil is hot, deep fry the tofu for 3-4 minutes until crispy and cooked through. Remove on completion and drain on paper towel.
A LIL SWEET & A LIL SOUR
Return the pan to the heat with a drizzle of oil. When hot, fry the onion slices for 6-8 minutes until soft and translucent, shifting occasionally. Add the grated garlic and sauté for 1-2 minutes until fragrant. Mix in the pineapple pieces and fry for 3-4 minutes until heated through. Stir through the sweet ’n sour sauce and 60ml of a sweetener of choice. Allow to come to a boil, then immediately remove from heat. Stir through the tofu pieces until fully coated. Season to taste, cover, and set aside for serving.
ALMOST THERE
Once the rice is cooked and drained, fluff up with a fork and stir through the tamari until fully coated.
STICKY & SATISFYING SUPPER
Serve up a helping of tamari-infused rice and cover in sweet ’n sour tofu. Scatter over the chopped cashews, pickled peppers, drained edamame beans and chopped coriander. Simply gorgeous, Chef!

Jasmine Rice - 300ml
Cashew Nuts - 45g
Edamame Beans - 150g
Non-GMO Tofu - 330g
Cornflour - 170ml
Onions - 2
Garlic Cloves - 3
Tinned Pineapple Pieces - 180g
Sweet ’n Sour Sauce - 170ml
Tamari - 45ml
Pickled Bell Peppers - 150g
Fresh Coriander - 12g

Download the Recipe

Serves 4

RICE RICE BABY
Boil the kettle. Place the rinsed rice in a pot. Submerge in 600ml of salted water, cover, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and set aside to steam for a further 10 minutes until cooked and tender. On completion, drain if necessary and return to the pot and cover.
NUTS ABOUT BEANS
Place the cashews in a large pan over a medium heat. Toast for 3-5 minutes until golden. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside.
CRISPY TOFU
Pat the tofu dry with paper towel and cut into bite-sized chunks. Place 4 tsp of the cornflour in a bowl, pour in 1 tbsp of water, and add a pinch of salt. Mix until fully combined. Place a large pot over medium-high heat and fill with 4-5cm of oil. Place the remaining cornflour in a separate bowl and season well. Add the tofu to the bowl of cornflour paste, and toss until fully coated. One by one, remove each piece and coat in the dry cornflour, dusting off any excess before transferring to a plate. Once the oil is hot, deep fry the tofu for 3-4 minutes until crispy and cooked through. Remove on completion and drain on paper towel.
A LIL SWEET & A LIL SOUR
Return the pan to the heat with a drizzle of oil. When hot, fry the onion slices for 6-8 minutes until soft and translucent, shifting occasionally. Add the grated garlic and sauté for 1-2 minutes until fragrant. Mix in the pineapple pieces and fry for 3-4 minutes until heated through. Stir through the sweet ’n sour sauce and 80ml of a sweetener of choice. Allow to come to a boil, then immediately remove from heat. Stir through the tofu pieces until fully coated. Season to taste, cover, and set aside for serving.
ALMOST THERE
Once the rice is cooked and drained, fluff up with a fork and stir through the tamari until fully coated.
STICKY & SATISFYING SUPPER
Serve up a helping of tamari-infused rice and cover in sweet ’n sour tofu. Scatter over the chopped cashews, pickled peppers, drained edamame beans and chopped coriander. Simply gorgeous, Chef!