eCook Meal
Sweet ‘n Sour Tofu Bowl
with tamari-infused rice & crunchy cashews
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.
Serving guide
Choose your portion size.
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!
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!
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
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!
Jasmine Rice - 400ml
Cashew Nuts - 60g
Edamame Beans - 200g
Non-GMO Tofu - 440g
Cornflour - 250ml
Onions - 2
Garlic Cloves - 4
Stonefruit - 4
Sweet 'n Sour Sauce - 250ml
Tamari - 60ml
Piquanté Peppers - 80g
Spring Onions - 2
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R211.84
for 4 servings · R52.96 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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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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Tamari needs 60 mlAsian Tamari Soy Sauce 200 ml 200 ml at R61.99 · 30% of packR18.60
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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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Cornflour needs 250 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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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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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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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 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- Stonefruit
- Sweet 'n Sour Sauce
- 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, Garlic, Jasmine Rice, Non-GMO Tofu, Onion, Piquanté Peppers, Spring Onion, Stonefruit, Sweet n' Sour Sauce, Tamari
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?
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. 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. 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?
Cashew Nut, Cornflour, Edamame Beans, Garlic, Jasmine Rice, Non-GMO Tofu, Onion, Piquanté Peppers, Spring Onion, Stonefruit, Sweet n' Sour Sauce, Tamari
How many calories does Sweet ‘n Sour Tofu Bowl have?
890 calories
How much fat content does Sweet ‘n Sour Tofu Bowl have?
grams