Sweet and Sour Tofu

Chop peppers (2 bell) and onion (1) into 3cm chunks. Cut tofu (540 g) into 2-3cm cubes. Dredge the tofu (540 g) cubes evenly in cornflour (6 tbsp).

Heat an inch of [to_taste vegetable oil] in a wok. Fry the tofu (540 g) until golden brown, then set aside. Remove the oil from the wok, then place the wok back over the heat.

Cook rice (400 g) according to package instructions. Start 30m timer

Add the chopped onion (1) and peppers (2 bell) to the wok. Cook on high heat until softened and lightly charred.

Chop pineapple (0.5) into chunks and add to the wok. In a separate bowl, combine tomato ketchup (4 tbsp), white wine vinegar (2 tbsp), sweet chilli sauce (4 tbsp), cornflour (1 tbsp), and water (50 ml). Pour the sauce into the veggies, and toss the tofu (540 g) through until thickened. Season with [to_taste salt] if needed.

Garnish with sliced onions (2 spring). Serve the sweet and sour tofu over the cooked rice (400 g).