Vegan Sweet and Sour Sticky Tofu
Inspired by: Veganuary
20g cashew nuts
2 brown onion
1-2 red chilli
1 ¼ tbsp apple cider vinegar
1 tbsp maple syrup
2 tbsp oil
1 tbsp tamari
1 yellow pepper
2 ½ tbsp tomato puree
400g firm tofu
5 tsp cornflour
Preheat the oven to 180C / gas mark 4 and boil a kettle. Rinse the rice and place into a saucepan with 450ml boiling water and a pinch of sea salt. Simmer for 25 mins until cooked, then drain.
Chopt the yellow pepper and onion into bite-sized pieces. Roughly chop the kale. Finely chop the chilli (remove the seeds for less heat). Drain and rinse the tofu, pat dry with paper towel. Cut the tofu into 2cm cubes.
Make a sweet and sour sauce; in a small bowl mix the tamari, tomato puree, maple syrup, apple cider vinegar and half of the chilli together with 2 tbsp cold water.
Place the cornflour into a bowl with a pinch of sea salt. Place the tofu cubes into the bowl and coat evenly.
Place the kale on a baking tray with a pinch of sea salt and combine with 1 tsp oil, spread out into an even layer. Place in the oven for 10-15 mins until turning crispy.
Heat a large wok or pan with 2 tsp oil on a medium-high heat and cook the tofu for 10- 15 mins, turning occasionally until turning golden. Then add the onion and pepper and cook for 3-5 mins until softening. Add in the sauce and turn down the heat. Cook for 2 mins until the sauce has thickened.
Spoon the rice into two warm bowls with the sweet and sour tofu on the side and crispy kale. Sprinkle with the cashew nuts and remaining chilli (if desired).
Serve and enjoy!