Sweet and sour tofu vegetables

Ingredients for 3 servings:

• 200g tofu
• 3 tbsp ketap manis
• 1 coconut oil for frying
• 1 carrot(s)
• 1 parsnip(s)
• 4 spring onions
• 1 tbsp Gomasio
• 160 g basmati rice
• 1 tbsp cornstarch
• 130 ml water
• 2 garlic cloves
• 2 cm ginger
• 1 tsp Sriracha sauce
• 3 tbsp pepper paste with tomato paste
• 4 tbsp maple syrup
• 1 tbsp rice vinegar
• 2 tbsp soy sauce

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Cut the tofu into cubes, place in a bowl, and marinate with the Ketjap Manis. Stir well and let stand for 15 minutes. Cook the rice according to the package instructions and keep warm. Peel and thinly slice the carrots and parsnips. Wash the spring onions and slice finely. Peel and press the garlic. Peel and grate the ginger. For the sauce, mix the water with the cornstarch and set aside. Place all the sauce ingredients in a pot and heat. After 1 minute, add the water and cornstarch. Bring to a boil and remove from the heat. Heat the coconut oil in a wok and fry the vegetables and tofu cubes until crisp. Add the sauce and simmer gently for 10 minutes, stirring occasionally. Just before serving, top with the spring onions and gomasio.