Sweet and sour tofu

Ingredients for 4 servings:

• 300 ml pineapple juice, freshly squeezed or organic direct juice
• 200 ml water
• 3 tbsp Balsamic vinegar Bianco
• 3 tbsp raw cane sugar
• 2 tbsp cornstarch
• 2 tbsp tomato paste (heaped tbsp)
• 3 tbsp soy sauce, shoyu
• e.g. sea salt
• 400 g tofu (natural), firm
• 2 tbsp cornstarch
• ½ tsp, leveled spice mix (Chinese spice, e.g. Asiawok)
• some sesame oil, for frying
• some sea salt
• some pepper
• 1 medium-sized red bell pepper(s), diced
• ½ bunch of spring onions, cut into rings
• 350 g pineapple, fresh (approx. 1/2 pineapple), cut into pieces
• 180 g mung bean sprouts, fresh
• 180 g bamboo shoot(s), or alternatively
• 180 g carrot(s), diced
• some sesame oil, for frying
• 4 handfuls of cashew nuts, for sprinkling
• 350 g basmati
• 700 ml water
• 1 tsp, heaped sea salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegetarian or vegan

Bring the water for the basmati rice to a boil. Stir in the rice and salt, bring to a boil, and simmer over low heat for about 20 minutes until the water is completely absorbed. Toast the cashews in a dry pan until golden brown and set aside. Do not pat the tofu dry; cut into small cubes with sides of about 1 cm and place them in a 3-liter freezer bag along with the other ingredients. Seal the bag tightly and shake until the tofu cubes are coated on all sides with the cornstarch. Heat a little oil in a non-stick pan and fry the tofu cubes on all sides until golden brown. Then drain on a paper towel and set aside. Mix all the ingredients for the sauce while cold and set aside. For the vegetables, heat a little sesame oil in a non-stick pan. Briefly fry the bell pepper and spring onion. Then add the pineapple, bamboo shoots (or carrots), and mung bean sprouts and fry briefly. The vegetables should still have some bite. Deglaze with the prepared sauce and bring everything to a boil until the sauce thickens. Reduce the heat, stir in the tofu, and let it warm back up. Season to taste if desired. Serve the sweet and sour tofu with the basmati rice and sprinkle with the cashews.