Sweet chilli tofu rice bowl with pineapple and cucumber

Method

1. Drain the tofu, wrap it in a clean tea towel and press it under a heavy pan for 10 minutes. Cut it into 2 cm cubes and toss with the cornflour and a pinch of salt in a bowl until coated.
2. Rinse the rice and put it in a small lidded pan with 300 ml cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then turn off the heat and leave it covered.
3. Drain the pineapple over a bowl, keeping 3 tbsp of the juice, and cut the fruit into chunks. Mix the juice with the sweet chilli sauce and tamari.
4. Heat the olive oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for 8 to 10 minutes, turning, until golden and crisp on all sides.
5. Add the pineapple chunks and cook for 2 minutes, then pour in the sauce and turn everything for 1 to 2 minutes until sticky.
6. Cut the cucumber into half-moons, thinly slice the green chilli and spring onions and roughly chop the coriander.
7. Fluff the rice, divide it between two bowls and top with the tofu and pineapple, the cucumber, chilli, spring onion and coriander.

Tip Tinned pineapple in juice, not syrup, keeps the sauce balanced. Eat the leftover chunks on their own or in a smoothie.

Photo made with AI.

From Nosha · nosha.app