Sweet and sour tofu stirfry

Prepare the sauce by mixing the ketchup with 4 tablespoons of syrup, 6 tablespoons of soy sauce, the cider vinegar, cornflour and olive oil. Keep aside.

Wrap the tofu in some kitchen paper and press to remove excess liquid.

Cut the tofu into cubes.

Wash the peppers and cut into cubes.

Peel and cut the onion.

Peel and finely slice the garlic.

Peel and finely slice the ginger.

Bring a liter water to the boil in a kettle.

Wash the rice.

Drain the pineapple chunks. Keep aside.

Break the green beans in half if the pieces are too long.

Cook the rice with the preboiled water for approximately 19 minutes (longer/shorter depending on pack instructions). Drain and keep aside.

Heat some oil in a pan and add the tofu once the pan is hot. Fry the tofu on a high heat for approximately 6-8 minutes until golden. Turn frequently.

Lower the heat of the pan and add 3 tablespoons of soy sauce and 2 tablespoons of syrup to the tofu. Fry for another minute.

Add the nutritional yeast and garlic granules to the pan. Mix well with the tofu for another minute.

Remove the tofu from the pan and keep aside.

Add some extra oil to the pan and fry the onion, fresh garlic, ginger, peppers and green beans for approximately 6-7 minutes until softened.

Add the Chinese five spice to the pan and mix with the vegetables. Heat through for another minute.

Add the sweet and sour sauce and let it simmer for 10 minutes.

Add the tofu, pineapple and lime juice to the sweet and sour stirfry. Mix everything well and heat through for a couple more minutes.

Serve the sweet and sour stirfry with the cooked rice.