The takeaway classic cooked from the comfort of your own home. Perfectly sweet and sour. The sticky sauce takes your tofu to a whole new level.
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Serves
4
Tofu
Pineapple
Tomato Ketchup
White Wine Vinegar
Sweet Chilli Sauce
Rice
Bell Pepper
Onion
Spring Onion
Cornflour
Vegetable Oil
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Serves
4
Tofu
Pineapple
Tomato Ketchup
White Wine Vinegar
Sweet Chilli Sauce
Rice
Bell Pepper
Onion
Spring Onion
Cornflour
Vegetable Oil
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Step 1.
Start by chopping your tofu into cubes and add your cornflour to a bowl. Dip each cube in cornflour, make sure to cover the cubes fully.
Step 2.
Fill your wok with an inch of vegetable oil. Add your tofu and fry until golden brown and set aside.
Step 3.
Get the rice on. See pack instructions.
Step 4.
Chop your peppers and onions into chunks and add them to a new wok with a drizzle of vegetable oil. Cook on a high heat.
Step 5.
Once softened, chop up your pineapple into chunks and add to the wok and stir. Next, add your ketchup along with your white wine vinegar and sweet chilli. Mix 1 tbsp of cornflour with 1 tbsp of water to form a slurry. Add into your sauce before throwing in your tofu in and mixing together.
Step 6.
Slice up your spring onions for garnish. Serve on a bed of rice and tuck into this delicious dish. Enjoy!
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Notes (1)
C
Carys B.
a year ago
Recommend to double the sauce ingredients! (Ketchup, vinegar, sweet chilli)
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