Sweet and Sour Tofu with Jasmine Rice and Salsa

Sweet and Sour Tofu with Jasmine Rice and Salsa

Ready in 30 minutes Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, October 21, 2018.


Jasmine Rice

  • 1 cup jasmine rice
  • 1½ cups water


  • ½ capsicum
  • ½ telegraph cucumber
  • ½ bag rocket
  • ½ bunch coriander, chopped


  • 1 pack tofu
  • ¼ cup cornflour


  • 1 can pineapple pieces (reserve juice)
  • 4 Tbsp reserved pineapple juice
  • 1 Tbsp grated ginger
  • 2 Tbsp sugar
  • 1 pack sweet & sour sauce blend
  • ½ capsicum
  • 1 pack roasted cashew nuts

To Serve

  • ½ bunch coriander, chopped

Have Handy

  • olive oil
  • pepper
  • salt
  • vinegar


  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.

Nutritional Information

Energy 2480 kj
593 kcal
Protein 20.4g
Carbohydrate 84.1g
Fat 16.9g