Sticky Tofu and Rice
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- Serves: 2-3
- Preparation: 15
- Cooking: 25
- Ready: 40
Fragrant and filling, this is a satisfying plant-based spin on a classic takeaway dish!
For the tofu
- 1 packet (roughly 280 g) firm tofu
- 1 tablespoon cornflour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon garlic powder
For the vegetables
- 1 large white onion
- 2 mixed bell peppers, red, yellow or green
- 1 thumb-size piece ginger, finely diced
- 3 cloves garlic, finely diced
For the sweet and sour sticky sauce
- 2 tablespoons sesame oil
- 1 teaspoon garlic powder
- 4 tablespoons tomato sauce/ketchup
- 4 tablespoons soy sauce
- 3 tablespoons rice wine vinegar or white wine vinegar
- 1 tablespoon cornflour
- 75 ml/4-5 tablespoons water
For the rice
- 2-3 portions rice
- 100 g (approx. 1 large mugful) garden peas or petit pois, defrosted if frozen
For the garnish
- spring onion
- sesame seeds
Put the rice on to cook according to packet instructions.
Press as much water as you can from the tofu using a kitchen towel or a clean tea towel and cut it into small pieces. Add to a mixing bowl, sprinkle over the cornflour, salt, pepper and garlic powder and toss lightly to coat the tofu.
To a frying pan, heat 3-4 tablespoons of vegetable oil and lightly fry the tofu pieces, turning them until each piece is golden and crispy on each side. Once cooked, set aside on a plate lined with kitchen towel to absorb some of the excess oil.
In a jar or small bowl, combine the ingredients for the sticky sweet and sour sauce together except the water, and mix well. Once the sauce is smooth, add the water, stir and set aside.
Return the frying pan to a medium-high heat and add another tablespoon of vegetable oil. Fry the chunky onion pieces until softened and golden, about 5 minutes. Next add the pepper slices, and fry for a further 3-4 minutes. If you like your peppers soft, rather than crunchy, keep cooking them for an additional 3-4 minutes. Then add the garlic and ginger and cook for 1-2 minutes until the everything smells fragrant.
Add the crispy tofu pieces to the onion and pepper mixture and pour over the sweet and sour sauce. Warm through for a further couple of minutes so that the sauce evenly coats the vegetables and the cornflour makes the mixture thick and glossy.
Add the peas to the rice for the final few minutes of cooking time, to defrost, or warm them through before serving equally into bowls.
Top the rice with the sticky tofu and vegetables, and finish with thin slices of spring onion and roasted sesame seeds if you like.
Recipe and video created for Meat Free Monday by Alexis Tymon