Summary

Ingredients

For the sauce:

• 300 ml pineapple juice, freshly squeezed or organic not-from-concentrate
• 200 ml water
• 3 tablespoon balsamic vinegar
• 3 tablespoon raw cane sugar
• 2 tablespoon cornstarch
• 2 tablespoon tomato paste, (heaped )
• 3 tablespoon soy sauce, shoyu
• sea salt

Also: for the tofu

• 400 g tofu, (natural), firm
• 2 tablespoon cornstarch
• 0.5 ½ teaspoon, leveled spice mixture, (Chinese spice, e.g. Asiawok)
• some sesame oil, for frying
• some sea salt
• some pepper

For the vegetables:

• 1 medium bell pepper (s), red, diced
• 0.5 ½ bunch spring onion (s), cut into rings
• 350 g pineapple, fresh (approx. 1/2 pineapple), cut into pieces
• 180 g mun bean seedlins, fresh
• 180 g bamboo shoot (s), or alternatively
• 180 g carrot (s), diced
• some sesame oil, for frying
• 4 handfuls cashew nuts, for sprinkling

Also: for the rice

• 350 g basmati
• 700 ml water
• 1 teaspoon, heaped sea salt

Print Recipe Pin Recipe

Instructions

1. Bring the water for the basmati rice to a boil. Stir in the rice and salt, bring to the boil and cook on a low flame for about 20 minutes until the water is completely absorbed.
2. Roast the cashew nuts in a pan until golden brown and set aside.
3. Do not dab the tofu, cut into small cubes with an edge length of approx. 1 cm and put together with the other ingredients in a freezer bag with a 3 liter capacity. Close the bag tightly and shake until the tofu cubes are covered on all sides with the cornstarch.
4. Heat some oil in a non-stick pan and fry the tofu cubes on all sides until they are golden brown. Then drain on kitchen paper and set aside.
5. Mix all the ingredients for the sauce cold and set aside.
6. For the vegetables, heat some sesame oil in a non-stick pan. Briefly fry the bell pepper and spring onion. Then add the pineapple, the bamboo shoots (or the carrots) and the mung bean seedlings and fry briefly. The vegetables should still have bite. Deglaze with the prepared sauce and bring to the boil once so that the sauce thickens. Reduce the heat, mix in the tofu and let it warm up again. If necessary, season again to taste.
7. Arrange the sweet and sour tofu with the basmati rice and serve sprinkled with the cashew nuts.