Crispy tofu with sweet and sour peppers and pineapple

Nutrition Facts

Amount Per Serving

Calories 202 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 1057mg46%

Potassium 495mg14%

Carbohydrates 40g13%

Fiber 3g13%

Sugar 30g33%

Protein 9g18%

Vitamin A 1108IU22%

Vitamin C 107mg130%

Calcium 57mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

A speedy vegan dish.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: British

Servings:

Calories: 202kcal

Author: Del Monte

4 tbsp soy sauce
6 tbsp Del Monte® Pineapple juice from the can of Del Monte® Pineapple Chunks inJuice mentioned in the main ingredient list below)
3 tbsp tomato puree
4 tbsp rice vinegar
3 tbsp sugar
2 cloves garlic crushed or finely grated
dried chilli flakes a pinch for taste

Mix the sauce ingredients together thoroughly and set aside.
Cut the block of tofu into small cubes. Put in a mixing bowl and sprinkle over the cornflour and plenty of salt and pepper. Toss together with your hands so that the tofu is coated in the cornflour.
Heat the oil in a large non-stick frying pan over a fairly high heat. Add the tofu and cook for about 6 minutes, tossing now and again, or until golden and crisp. Remove from the pan with a spatula, leaving the oil in the pan, and put on kitchen paper to drain.
Keeping the pan over a medium-high heat, add the pineapple chunks. Let them cook for 3-4 minutes, tossing once or twice, so they start to take on some colour.
Add the sliced peppers and cook for another 5 minutes or so, stirring or tossing now and again, until softened. Tip the sauce into the pan and stir with the pineapple and pepper. Cook for a couple of minutes so that the sauce is bubbling and reduced but not cooked away to nothing.
Spoon rice into 3-4 bowls. Divide the peppers and pineapple between the bowls, then add the crispy tofu. Sprinkle with thinly sliced spring onion and serve.