eCook Meal
Sweet n’ Sour Tofu Bowl
with tamari-infused rice & crunchy cashews
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R187.53
for 4 servings · R46.88 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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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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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Cashew Nuts needs 60 gCashew Nut Chicken 400 g 400 g at R109.99 · 15% of packR16.50
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Cornflour needs 250 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Tamari needs 60 mlAsian Tamari Soy Sauce 200 ml 200 ml at R61.99 · 30% of packR18.60
Not in the Woolies basket — source these elsewhere:
- Tinned Pineapple Pieces
- Sweet ’n Sour Sauce
- Pickled Bell Peppers
- Non-GMO Tofu
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sweet n’ Sour Tofu Bowl?
The preparation time for Sweet n’ Sour Tofu Bowl with tamari-infused rice & crunchy cashews is between 25 and 50 minutes.
What is the total time required to make Sweet n’ Sour Tofu Bowl with tamari-infused rice & crunchy cashews?
The total time required to make Sweet n’ Sour Tofu Bowl with tamari-infused rice & crunchy cashews is between 45 and 60 minutes.
How many servings does Sweet n’ Sour Tofu Bowl provide?
4 servings
What are the main ingredients in Sweet n’ Sour Tofu Bowl?
Cashew Nut, Cornflour, Edamame Beans, Fresh Coriander, Garlic, Jasmine Rice, Non-GMO Tofu, Onion, Pickled Bell Peppers, Sweet n' Sour Sauce, Tamari, Tinned Pineapple Pieces
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?
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. 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. 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! 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.
What should be prepared from my kitchen to make Sweet n’ Sour Tofu Bowl?
Cashew Nut, Cornflour, Edamame Beans, Fresh Coriander, Garlic, Jasmine Rice, Non-GMO Tofu, Onion, Pickled Bell Peppers, Sweet n' Sour Sauce, Tamari, Tinned Pineapple Pieces
How many calories does Sweet n’ Sour Tofu Bowl have?
824 calories
How much fat content does Sweet n’ Sour Tofu Bowl have?
grams