Sweet and Sour Tofu

with bell pepper and cashews

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy, Tree Nuts

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A note about serious food allergies

In Your Box (serves 2)

  • 2 Green Onions
  • ½ cup Jasmine Rice
  • Info
    12 oz. Extra Firm Tofu
  • 1 Green Bell Pepper
  • 3 oz. Pineapple Chunks
  • Info
    1 oz. Roasted Salted Cashews
  • 3 fl. oz. Hawaiian Sweet and Sour Sauce
  • Info
    0.406 fl. oz. Tamari Soy Sauce
  • Info
    ⅓ cup Tempura Mix
  • 6 fl. oz. Canola Oil
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Pan
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Rice

    Cook the Rice

    Bring a small pot with rice, 1 cup water, and ¼ tsp. salt to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and fluff rice. Cover again and set aside. While rice cooks, prepare tofu.

  • Step 2 - Prepare the Tofu

    Prepare the Tofu

    Line a plate with a paper towel. Cut tofu into ½" dice and place on towel-lined plate. Cover with a paper towel, top with another plate, and place a heavy object on plate to press down on tofu.

  • Step 3 - Prepare the Ingredients

    Prepare the Ingredients

    Stem, seed, and cut green bell pepper into ½" dice. Halve pineapple chunks. Trim and cut white portions of green onions into 1" lengths. Cut green portions thinly on an angle. Coarsely chop cashews.

  • Step 4 - Cook the Vegetables

    Cook the Vegetables

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add bell pepper, pineapple, and white portions of green onions to hot pan. Stir occasionally until lightly charred, 3-5 minutes. Add sweet and sour sauce and soy sauce to pan. Remove from burner.

  • Step 5 - Cook the Tofu

    Cook the Tofu

    Combine tempura mix, ⅓ cup very cold water, and a pinch of pepper in a mixing bowl. Stir until batter is extremely thin, almost the consistency of water. If needed, add very cold water 1 Tbsp. at a time until desired consistency is reached. Add tofu to batter and cover evenly. Line a plate with a paper towel. Place canola oil in a medium non-stick pan over medium heat. Carefully, working in batches, add tofu to hot oil and flip occasionally until golden brown, 3-5 minutes. Remove to towel-lined plate. Plate dish as pictured on front of card, topping crispy tofu with sauce, cashews, and green portions of green onions. Bon appétit!