Rice with tofu in sweet and sour sauce

It would seem ordinary rice, ordinary tofu. And how delicious!

Ingredients:

300 g solid tofu 80 grams of brown rice or whatever you like 1 chili pepper 1 tbsp. l apple cider vinegar 1 tbsp. l maple syrup 1 tbsp. l any vegetable oil 1 tbsp. l soy sauce (preferably tamari) 1 bell pepper (preferably yellow) 1 onion 2 tbsp. l tomato puree 40 g of lettuce leaves 4 tsp. corn flour 15 grams cashews

Recipe:

1. Preheat oven to 180 ° and boil the kettle. Wash the rice. Pour 400 ml of rice with boiling water, add a pinch of salt. Simmer for 20-25 minutes until cooked, then drain.

2. Cut yellow pepper and onion into slices. Roughly chop the lettuce leaves. Finely chop the chilli and remove the seeds. Wash the tofu, blot with a paper towel. Cut tofu into 2 cm cubes.

3. In a small bowl, mix soy sauce, tomato puree, maple syrup, apple cider vinegar and half chili with 2 tbsp. l cold water. 4. Put the tofu in a bowl of flour and a pinch of salt. Mix gently.

5. Put the lettuce leaves in one layer on a baking sheet with a pinch of sea salt and 1 tsp. oils. Put in the oven for 10 minutes. 6. Heat a frying pan with 2 tsp. oil over medium heat and fry tofu for 10 minutes, stirring occasionally, until golden brown. Then add the onion and pepper, fry for 5 minutes until softened. Add sauce and reduce heat. Cook for 1-2 minutes until the sauce thickens. 7. Serve with rice and a crispy salad. Garnish with cashew nuts and the remaining chili.