Ingredients
14 total- 500 g of extra firm tofu
- 2 tbsp of light soy sauce
- 2 tsp of garlic powder
- 30 g of cornflour
- 1 pineapple chunks in juice, ruit and juice separated
- 30 g of tomato ketchup
- 50 ml of rice vinegar
- 330 ml of fanta zero orange
- 4 tbsp of vegetable oil
- 1 red onion, quartered, then each quarter halved and separated into individual petals
- 2 mixed peppers, cut into bite-size pieces
- 1 tbsp of toasted sesame oil
- 2 microwave jasmine rice
- 2 salad onion, thinly sliced, to serve (optional)
Method
7 stepsStep 1
In a large bowl, toss together the cubed tofu with 1 tbsp soy sauce, the garlic powder and a generous pinch of salt and coarse ground black pepper, then sprinkle over 30g cornflour and toss gently to coat evenly. Set aside.
Step 2
In a separate bowl, combine the pineapple juice from the tin, tomato ketchup, rice vinegar, Fanta and the remaining 1 tbsp soy sauce. Whisk until well combined then set aside.
Step 3
In a large pan or frying pan, heat 1 tbsp vegetable oil, then add the onions, peppers and pineapple and fry over a medium heat for 10-15 mins or until slightly softened, stirring regularly to ensure even cooking.
Step 4
Once the vegetables have softened, add the reserved sauce and bring up to a boil.
Step 5
Add in the reserved cornflour mixture and simmer over a medium heat for 10 mins or until thick and shiny. Adjust seasoning to taste.
Step 6
Meanwhile, heat the remaining 3 tbsp oil in another large pan until very hot. Carefully fry the tofu in a single layer, turning regularly, until golden brown and crisp all over. Do this in batches to avoid overcrowding the pan. Once fried to your crunchiest satisfaction, transfer the tofu to a plate lined with kitchen paper to drain any excess oil.
Step 7
Transfer the tofu to the pan with the sauce, add the sesame oil and stir gently to combine everything. Serve hot with a side of jasmine rice, cooked according to the packet instructions, and sprinkled with chopped spring onion.