Sweet and Sour Tofu with Jasmine Rice and Salsa

Steps

1. Cook rice Combine rice, water and a pinch of salt in a medium pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, covered, for a further 8 minutes. Do not lift lid during cooking.
2. Prep salsa While rice cooks, dice first measure of capsicum and cucumber 1cm, then finely chop rocket. Add to a medium bowl with coriander, a drizzle of vinegar and a drizzle of olive oil. Toss and season.
3. Prep tofu and sauce Pat tofu dry and dice 1.5cm. Toss tofu in a medium bowl with cornflour and season with salt. Set aside. Roughly chop pineapple pieces, then combine in a small bowl with pineapple juice, ginger, sugar ands sweet and sour sauce blend. Thinly slice second measure of capsicum.
4. Cook tofu Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook tofu for 6-8 minutes, turning occasionally, until browned on all sides.
5. Cook sauce Once tofu has browned, reduce heat to medium. Add sauce mixture and capsicum to pan. Cook for about 1 minute, until glaze has thickened but is still saucy. Toss through cashews and season.
6. Serve rice in bowls, then top with tofu mixture, salsa and coriander.