Sweet and Sour Tofu with Egg Fried Rice
Crisped cornfloured tofu cubes stir-fried, then coated in a sweet sour ketchup vinegar soy sauce, with egg fried rice.
- 400 g firm tofu
- 150 g jasmine rice
- 1 whole red bell pepper
- 200 g pineapple chunks in juice
- 4 whole spring onions
- 2 whole eggs
- 3 tbsp tomato ketchup
- 2 tbsp rice vinegar
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp cornflour
- 4 tbsp vegetable oil
- 20 g fresh ginger
- 3 whole garlic cloves
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Add to a shopping listHow the shopping list works →- Step 1
Cook jasmine rice according to package instructions and set aside to cool slightly
- Step 2
Cut tofu into 2cm cubes and pat dry with kitchen paper
- Step 3
Toss tofu cubes in 1 tbsp cornflour until evenly coated
- Step 4
Heat 2 tbsp oil in a large wok over medium-high heat and fry tofu until golden on all sides, about 6-8 minutes, then remove
- Step 5
Dice red pepper, mince ginger and garlic, slice spring onions separating white and green parts
- Step 6
Mix ketchup, rice vinegar, soy sauce, brown sugar and remaining cornflour with 100ml water to make sauce
- Step 7
Beat eggs and scramble in the wok with a little oil, then add cooled rice and stir-fry for 3-4 minutes
- Step 8
Add white parts of spring onions to rice and season with soy sauce, then transfer to serving plates
- Step 9
In the same wok, stir-fry pepper, ginger and garlic for 2 minutes
- Step 10
Add pineapple chunks with 2 tbsp juice and the sauce mixture, bring to a simmer
- Step 11
Return tofu to wok and toss gently for 2-3 minutes until sauce thickens and coats tofu
- Step 12
Garnish with green parts of spring onions and serve over the egg fried rice
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