Sweet and sour tofu

Name: Sweet and sour tofu
Cook time: 25 min
Yield: 4

with pineapple fried rice and Szechuan cashew nuts

Ready in around 25 mins

RECIPE FACT:

In the 18th century, pineapples were so rare and expensive that people would rent them as centrepieces for parties rather than eat them.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Cut the broccoli into small bite-sized pieces. Peel the carrots, cut in half lengthways and cut into 1 cm cubes. Roughly chop the pineapple chunks. Place 4-6 Tbsps cornflour or flour into a large bowl and season with salt. Remove the tofu from its packaging and pat dry with a paper towel. Cut into 2 cm cubes then coat well in the cornflour or flour.
2. TO COOK THE PINEAPPLE FRIED RICE:

Place a non-stick wok or frying pan over a medium-high heat with a drizzle of oil. Once hot, add the carrot and broccoli, season with salt and cook for 3-4 mins, stirring occasionally to create a char. Add the steamed basmati rice and peas and corn, then cook for 1-2 mins. Add the pineapple chunks and rice seasoning and cook for 2-3 mins. Remove from the pan and cover to keep warm.
3. TO COOK THE TOFU:

Wipe out the pan, place back over a medium-high heat with a drizzle of oil. Once hot, add the tofu and cook for 4-5 mins or until golden on all sides. Pour in ¾ of the sweet and sour sauce and cook for 30-60 secs.
TO SERVE:

Heap the pineapple fried rice into bowls and top with the sweet and sour tofu. Drizzle with remaining sweet and sour sauce and sprinkle over Szechuan cashews and sesame seeds. Mix together to eat.