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: 890, Carbs: 156 grams, Fat: grams, Protein: 28 grams, Sugar: 30.9 grams, Salt: 1391 grams

How do I prepare Sweet ‘n Sour Tofu Bowl?

CRISPY TOFU: Pat the tofu dry with paper towel and cut into bite-sized chunks. Place 2 tsp of the cornflour in a bowl with 1 tsp of water, and a pinch of salt. Mix until fully combined. Prepare another dish with the remaining cornflour and seasoning. Place a pot over medium-high heat and fill with 4-5cm of oil. Dip the tofu chunks into the wet flour mixture and then into the dry cornflour, dusting off any excess cornflour before transferring to a clean plate. Once the oil is hot, deep fry the tofu for 3-4 minutes until crispy and cooked through. Remove and drain on paper towel. NUTS ABOUT BEANS: Boil the kettle. Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain and set aside. FLUFFY RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid 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. ALMOST THERE: Once the rice is cooked, fluff up with a fork and stir through the tamari until it's evenly distributed. SATISFYING SUPPER: Serve up a helping of tamari-infused rice and cover in sweet ’n sour tofu. Scatter over the chopped cashews, drained piquanté peppers, drained edamame beans and sliced spring onion (to taste). Simply gorgeous, Chef! SWEET & SOUR: Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the grated garlic and stonefruit wedges. Stir through the sweet ’n sour sauce and 40ml of a sweetener. Allow to come to the boil, then immediately remove from the heat. Stir through the tofu pieces until fully coated. Season to taste, cover, and set aside for serving.

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 stonefruit 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, piquanté peppers and spring onion.

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
Garlic Clove
Garlic Cloves
Jasmine Rice
Non-GMO Tofu
Onion
Onions
Piquanté Peppers
Spring Onion
Spring Onions
Stonefruit
Sweet n' Sour Sauce
Tamari

From your kitchen:

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

Serves 1

RICE RICE BABY
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid 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.
NUTS ABOUT BEANS
Boil the kettle. Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain 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 with ½ a tsp of water, and a pinch of salt. Mix until fully combined. Prepare another dish with the remaining cornflour and seasoning. Place a pot over medium-high heat and fill with 4-5cm of oil. Dip the tofu chunks into the wet flour mixture and then into the dry cornflour, dusting off any excess cornflour before transferring to a clean plate. Once the oil is hot, deep fry the tofu for 3-4 minutes until crispy and cooked through. Remove and drain on paper towel.
SWEET & SOUR
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the grated garlic and stonefruit wedges. Stir through the sweet ’n sour sauce and 20ml of a sweetener. Allow to come to the boil, then immediately remove from the 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, fluff up with a fork and stir through the tamari until it's evenly distributed.
SATISFYING SUPPER
Serve up a helping of tamari-infused rice and cover in sweet ’n sour tofu. Scatter over the chopped cashews, drained piquanté peppers, drained edamame beans and sliced spring onion (to taste). Simply gorgeous, Chef!

Jasmine Rice - 100ml
Cashew Nuts - 15g
Edamame Beans - 50g
Non-GMO Tofu - 110g
Cornflour - 65ml
Onion - 1
Garlic Clove - 1
Stonefruit - 1
Sweet 'n Sour Sauce - 60ml
Tamari - 15ml
Piquanté Peppers - 20g
Spring Onion - 1

Download the Recipe

Serves 2

FLUFFY RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid 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.
NUTS ABOUT BEANS
Boil the kettle. Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain 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 with 1 tsp of water, and a pinch of salt. Mix until fully combined. Prepare another dish with the remaining cornflour and seasoning. Place a pot over medium-high heat and fill with 4-5cm of oil. Dip the tofu chunks into the wet flour mixture and then into the dry cornflour, dusting off any excess cornflour before transferring to a clean plate. Once the oil is hot, deep fry the tofu for 3-4 minutes until crispy and cooked through. Remove and drain on paper towel.
SWEET & SOUR
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the grated garlic and stonefruit wedges. Stir through the sweet ’n sour sauce and 40ml of a sweetener. Allow to come to the boil, then immediately remove from the 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, fluff up with a fork and stir through the tamari until it's evenly distributed.
SATISFYING SUPPER
Serve up a helping of tamari-infused rice and cover in sweet ’n sour tofu. Scatter over the chopped cashews, drained piquanté peppers, drained edamame beans and sliced spring onion (to taste). Simply gorgeous, Chef!

Jasmine Rice - 200ml
Cashew Nuts - 30g
Edamame Beans - 100g
Non-GMO Tofu - 220g
Cornflour - 125ml
Onion - 1
Garlic Cloves - 2
Stonefruit - 2
Sweet 'n Sour Sauce - 120ml
Tamari - 30ml
Piquanté Peppers - 40g
Spring Onion - 1

Download the Recipe

Serves 3

RICE RICE BABY
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid 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.
NUTS ABOUT BEANS
Boil the kettle. Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain 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 with 1½ tsp of water, and a pinch of salt. Mix until fully combined. Prepare another dish with the remaining cornflour and seasoning. Place a pot over medium-high heat and fill with 4-5cm of oil. Dip the tofu chunks into the wet flour mixture and then into the dry cornflour, dusting off any excess cornflour before transferring to a clean plate. Once the oil is hot, deep fry the tofu for 3-4 minutes until crispy and cooked through. Remove and drain on paper towel.
SWEET & SOUR
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the grated garlic and stonefruit wedges. Stir through the sweet ’n sour sauce and 60ml of a sweetener. Allow to come to the boil, then immediately remove from the 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, fluff up with a fork and stir through the tamari until it's evenly distributed.
SATISFYING SUPPER
Serve up a helping of tamari-infused rice and cover in sweet ’n sour tofu. Scatter over the chopped cashews, drained piquanté peppers, drained edamame beans and sliced spring onion (to taste). Simply gorgeous, Chef!

Jasmine Rice - 300ml
Cashew Nuts - 45g
Edamame Beans - 150g
Non-GMO Tofu - 330g
Cornflour - 170ml
Onions - 2
Garlic Cloves - 3
Stonefruit - 3
Sweet 'n Sour Sauce - 160ml
Tamari - 45ml
Piquanté Peppers - 60g
Spring Onions - 2

Download the Recipe

Serves 4

FLUFFY RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid 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.
NUTS ABOUT BEANS
Boil the kettle. Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain 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 with 2 tsp of water, and a pinch of salt. Mix until fully combined. Prepare another dish with the remaining cornflour and seasoning. Place a pot over medium-high heat and fill with 4-5cm of oil. Dip the tofu chunks into the wet flour mixture and then into the dry cornflour, dusting off any excess cornflour before transferring to a clean plate. Once the oil is hot, deep fry the tofu for 3-4 minutes until crispy and cooked through. Remove and drain on paper towel.
SWEET & SOUR
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the grated garlic and stonefruit wedges. Stir through the sweet ’n sour sauce and 80ml of a sweetener. Allow to come to the boil, then immediately remove from the 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, fluff up with a fork and stir through the tamari until it's evenly distributed.
SATISFYING SUPPER
Serve up a helping of tamari-infused rice and cover in sweet ’n sour tofu. Scatter over the chopped cashews, drained piquanté peppers, drained edamame beans and sliced spring onion (to taste). Simply gorgeous, Chef!