Time and servings
Ingredients
11 total- 1 onion
- 300 g of tofu
- 4 tsp of cornflour
- 2 tsp of tamari
- 1 pepper
- 2 tbsp of tomato puree
- 80 g of brown rice
- 2 tsp of oil
- 2 tsp of maple syrup
- 1 red chilli
- 1 tbsp of cider vinegar
Method
10 stepsStep 1
Preheat the oven to 180C / gas mark 4 and boil a kettle.
Step 2
Rinse the rice in water and place into a pan of 400ml boiling water with a pinch of salt.
Step 3
Simmer for 20-25 minutes then drain.
Step 4
Cut the onion and pepper into chunks and finely chop the chilli.
Step 5
Drain and rinse the tofu, dry and then cut into cubes roughly 2-3 cm in size.
Step 6
To make the sauce mix tamari, tomato puree, maple syrup, vinegar and half of the chilli with 2 tbsp of water.
Step 7
Put the cornflour into a bowl then add the tofu and coat evenly.
Step 8
Heat a large wok or frying pan with 2 tsp of oil on a medium-high heat and cook the tofu until it turns golden brown. Add the onion and pepper and cook for 5 minutes.
Step 9
Add in the sauce and turn down the heat, cook for a further few minutes until the sauce has thickened.
Step 10
Serve with rice and sprinkle with the remainder of the chilli.