AUNTY BEC'S FAMOUS SWEET & SOUR

Ingredients

• 2 tbsp Tamari sauce, MRSJP
• 2 tbsp Apple cider vinegar
• 280 g Tofu, raw (not silken), not cooked, firm, not drained
• 6 tbsp Chickpea flour
• 1/2 pcs Green bell pepper
• 1/2 pcs Red bell pepper
• 150 g Pineapple
• 40 g Basmati rice
• 1 tsp Sesame seeds
• 45 g Pineapple juice
• 30 g Maple syrup
• 15 ml Rice vinegar
• 5 g Tomato paste
• 6 ml Water
• 1/4 pcs Red onion

Method

1. Mix 3/4 of the tamari sauce and apple cider vinegar in a bowl until well combined.
2. Add the tofu cubes and let marinate for at least 5 minutes.
3. Drain the tofu and transfer the tofu cubes to a freezer bag with 2/3 of chickpea flour and toss to coat lightly.
4. Place tofu on some baking paper and bake in the over for 25 mins @ 350 F, turning half way.
5. Cook the rice according to its packets directions.
6. Add water or 1 tbs stock to the skillet and when it’s hot, add the veggies (green bell pepper, red bell pepper, and onion). Cook over medium-high heat until golden brown and then add pineapple for 3 mins. Set aside.
7. To make the sauce
8. In a saucepan, whisk together the pineapple juice, maple syrup, rice vinegar, tomato paste and remaining tamari sauce. Bring to a gentle simmer then turn off the heat.
9. In a small bowl, combine remaining of the chickpea flour and warm water and make a paste. Now add to the saucepan with the sauce and whisk for about 30 seconds to thicken. Now the tofu should be done.
10. Mix the tofu, veggies, and the sauce in the skillet, stir and cook for about 5 minutes over medium heat, stirring occasionally.
11. Serve with some rice & sesame seeds on top
12. Enjoy this delicious dish.