Sweet and sour tofu with rice

Ingredients for 4 servings:

• 400 g tofu, natural
• 150 g rice
• 3 bell peppers
• 2 carrots
• 2 spring onions
• 2 handfuls of bean sprouts
• vegetable oil
• cornstarch
• 500 ml juice (apple-mango juice)
• 4 tbsp soy sauce
• 4 tbsp rice wine vinegar
• 3 tbsp tomato paste
• 1 tbsp cornstarch (tapioca starch)

Instructions

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

vegan and quick to prepare

Blend the sauce ingredients in a blender until smooth and set aside. Slice the spring onions, reserving the green part for garnish. Grind the carrots and bell peppers into sticks. Bring the rice to a boil with twice the amount of water and a pinch of salt, then simmer over low heat until the water is absorbed and the rice is tender. Add a little more water if necessary. Pat the tofu dry with a paper towel and dice it. In a bowl, toss tofu with 2 teaspoons of cornstarch and a little salt. Heat vegetable oil in a large skillet or wok and fry the tofu until crispy on all sides, making sure the cubes don’t stick together. Remove the cubes and drain on paper towels. Return the pan to the heat and sauté the bell peppers, carrots, and the white part of the spring onions for about five minutes, until the vegetables are tender but still firm to the bite. Stir in the sauce, bring to a boil, and let it thicken. Divide the rice, vegetables, and tofu among bowls and garnish with the green part of the spring onions and sprouts. Tip: You can find apple juice at various drugstores or health food stores. If you can’t find any, you can also use pineapple juice or orange juice.