Sweet & Sour Tofu ★★★★★2 reviews

Serves 1 | Prep time: 15 mins | Cooking time: 10 mins

INGREDIENTS

• 1/4 cup pineapple pieces (use fresh or tinned in juice)
• 2 tsp sweet soy sauce (use Kecap Manis or ordinary soy sauce + 2 tsp brown sugar or Tamari sauce for GF option)
• 2 tsp apple cider vinegar
• 1 Tbsp tomato paste
• 120g/4.23oz firm tofu
• 1/4 cup onion, chopped
• 1-2 garlic cloves
• Pinch of fresh ginger
• 1/4 cup chopped red capsicum
• 1/2 cup chopped green capsicum
• 1/2 cup chopped broccoli or cauliflower
• 2 tsp cornflour
• 1 cup cooked brown rice (cook 1 cup extra for tomorrow’s breakfast recipe)

METHOD

1. Drain the juice from the pineapple and mix it with the sweet soy sauce, vinegar and tomato paste.
2. Cut the tofu into 2 cm cubes and marinate it in the above mixture for 15-30 minutes.
3. Heat a little oil in a pan, remove the tofu from the marinade (keeping the marinade) and fry it for a few minutes until browned. Remove the tofu from the pan and set aside.
4. Fry the onion, garlic and ginger, then add the capsicum and broccoli and cook until softened.
5. Stir the cornflour into the marinade until there are no lumps, adding a little water if necessary.
6. Add the marinade mixture, tofu and pineapple pieces into the pan and stir gently until the sauce has thickened.
7. Serve on a bed of brown rice. (For instructions on how to cook brown rice, see our Day 2 dinner recipe.)

Note for Challengers: Cook 1 cup of extra brown rice for tomorrow’s breakfast recipe.