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Sweet and Sour Tempura Tofoo Rice Bowl

We tried to write a sophisticated, grown-up introduction for this sweet and sour tofu recipe but we were too busy fighting over who got the last golden nugget. It’s sweet, aggressively tangy, and perfect for a lazy sofa feast in your loungewear

Serves: 4 people
Prep: 10 mins
Cooking: 15 mins

Get started

Ingredients

1 x Tempura tofu box

2 red peppers (sliced into bitesized chunks)

1 x 227g tin of pineapple chunks (drained – keeping the juice)

Microwave Rice to serve

1 tablespoon toasted sesame seeds

2 spring onions (trimmed and finely sliced)

for the sweet and sour sauce

4 x tablespoons tomato ketchup

3 x tablespoons dark soy sauce

1 x tablespoon rice wine vinegar

70ml pineapple juice (from the tinned pineapple)

1 x tablespoon caster sugar

1 x tablespoon sweet chilli sauce

1 x teaspoon cornflour

Get started

Pre heat the oven to 180’c fan. lay the tempura tofu on a baking tray and bake for 10 minuets, turning half way through until crisp and golden. Or cook in the air fryer at 180’c for 7 minuets.
Mix all the ingredients for the sweet and sour sauce together in a small bowl and set aside.
Heat a little oil in a large non stick frying pan or wok set over a medium heat. Add the peppers and fry until tender, add the pineapple chunks and fry for another 2-3 minuets.
Add the tempura tofu to the pan and then pour in the sweet and sour sauce. Cook for another 3-5 minuets until the sauce is sticky and jammy.
Cook the rice according to packed instructions
Serve the sweet and sour tempura tofu over the rice with a sprinkling of sesame seeds and your sliced spring onions.