sweet + sour tofu

Poppy cooks...

Serves 5

1. Cook
   2.5 cups rice.
   
   
   
2. Wash and chop
   pak choy and steam for 5 minutes.
   
   
   
3. In a flat baking dish, mix
   3 tablespoons tamari and
   1.5 tablespoons apple cider vinegar.
   
   
   
4. Add
   packet of firm tofu, diced and toss to marinade, leaving for at least 5 minutes.
   
   
   
5. Add
   5 tablespoons cornflour and mix.
   
   
   
6. Heat
   olive oil in a large teppanyaki plate and cook tofu until golden, then set aside.
   
   
   
7. On the same teppanyaki plate saute
   red capsicum, cubed,
   carrot, thinly sliced and
   cup cabbage, cubed in
   olive oil, then set aside.
   
   
   
8. Make sauce by mixing
   1/4 cup maple syrup,
   2 tablespoons tomato paste,
   1 tablespoon apple cider vinegar,
   1 teaspoon tamari sauce and
   2 teaspoons cornflour.
   
   
   
9. Add to teppanyaki plate to reduce, then add veggies and tofu back in to toss together.
   
   
   
10. Serve tofu on bed of rice with Chinese veg to the side and sprinkle with
    sesame seeds.