Classic Sweet 'N' Sour Tofu & Cauli Rice With Side & A Chicken Breast

Drain your tofu and pat it dry with kitchen paper

Tear the tofu into bite-sized chunks

Add your cornflour to a large bowl with your ground smoked paprika, umami seasoning, half your soy sauce (you'll use the rest later!) and a generous pinch of pepper and give it a good mix up

Add the torn tofu and toss until everything is well coated – this is your coated tofu

Added chicken? Cook at 220°C / 200°C (fan) / Gas 7 for 18–20 min

Heat a large, wide-based pan (preferably non-stick) with a very large drizzle of vegetable oil over a medium-high heat

Once hot, add the coated tofu (reserve the bowl!) and cook for 12-15 min until golden and crispy – this is your crispy tofu

Tip: Cooking for 4 or more? Use 2 pans!

Add your white long grain rice and cauliflower rice to a pot with a lid with 110ml [175ml] [225ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into squares

Peel and chop your brown onion[s] into wedges, then into squares

Remove your pineapple from the can (save the juice!) and chop into bite-sized pieces

Peel and finely chop (or grate) your garlic

Combine your tomato ketchup, ginger paste and remaining soy sauce in a bowl with the reserved pineapple juice and your rice vinegar

Add the chopped garlic and 1 tsp [1 1/2 tsp] [2 tsp] sugar and give everything a good mix up –this is your sweet 'n' sour sauce

Once the tofu is crispy, transfer the crispy tofu to a plate and set aside, reserving the pan

Wipe clean the reserved pan and return it to a high heat with a little drizzle of vegetable oil

Once hot, add the chopped onion, pepper and pineapple and cook for 4-6 min or until softened and slightly charred

Meanwhile, trim, then slice your spring onion[s] on the diagonal

Once the veg is softened and slightly charred, add the sweet 'n' sour sauce and cook for 2-3 min or until thickened

Once thickened, add the crispy tofu and give everything a good mix up – this is your sweet 'n' sour tofu