Crispy sweet and sour tofu in a wok | 20-minute dinner

Drain the tofu, press out excess moisture thoroughly with paper towels, then cut into 2 cm cubes. Toss in the cornstarch so that all sides are coated in a thin layer.

In a small bowl, mix the sweet and sour sauce: the soy sauce, rice vinegar, tomato paste, cane sugar, sesame oil, and 60 ml water until the sugar has completely dissolved.

Cut the bell pepper and drained pineapple into bite-sized pieces. Slice the spring onions (set aside the green parts for serving), and finely chop the garlic and ginger. Cook the jasmine rice according to the package instructions.