SWEET & SOUR TOFU RICE BOWL

 
 

Tangy Chinese sweet & sour sauce is a particular craving we get from time to time.

This is our lighter take on this distinctive flavour in a quick and easy rice bowl with chewy tofu chunks. 

Serves: 2 

 
 
 
Pure South Press Macadamia Oil Fig Salad Recipe
 
 
 

Ingredients

For the sauce:
½ cup pineapple juice (from the can)
2 tbsp tomato paste
2 tbsp white wine vinegar
1 tbsp soy sauce
1 tsp corn or tapioca starch
salt & black pepper to taste

For the rice bowl:
2 cups of cooked basmati rice
200g firm tofu, cubed
1 red pepper, de-seeded & thinly sliced
2 tbsp Pure South Press Macadamia Oil
1 tbsp soy sauce

Method

  1. In a saucepan, heat 1 tbsp Macadamia oil over medium heat.

  2. Carefully pat dry the tofu cubes, then arrange in pan to fry. Turn frequently. Once all sides are browned, add a splash of soy sauce to the pan and stir through so that all cubes are coated. Remove from the pan and set aside.

  3. Now add another tbsp oil to the pan and the red pepper slices. Lightly fry until heated through, then set aside with tofu cubes.

  4. Add the tomato paste, vinegar and soy sauce to the remaining oil. Once bubbling, add the pineapple juice and stir through. Now add the corn or tapioca starch and whisk quickly to thicken the sauce. (You can also add some freshly grated ginger here for an extra kick).

  5. Add the rice and pepper into the sauce, stir through to coat thoroughly. Lastly add the tofu cubes, and season with salt and black pepper to taste.

  6. Immediately serve in bowls for a quick, tasty meal.