Always refer to the product label for the most accurate ingredient and allergen information.
Juice from Pineapple
Drain the tofu well and pat dry with kitchen paper. Chop into 2cm chunks and pop in a bowl. Add the cornflour and season with salt and pepper. Toss to coat and set aside.
Halve the pepper and discard the core and seeds. Chop into 2cm pieces. Trim the green beans and chop in half. Drain the pineapple (reserving the juice for later) and chop into 2cm chunks.
In a small bowl, combine the rice vinegar, ketchup and pineapple juice (see ingredients for amount). Stir together well and set aside.
Heat a glug of oil in a large frying pan or wok over medium-high heat. When hot, add the tofu and stir-fry until golden, 6-8 mins, turning regularly. Transfer the tofu to a plate and add another splash of oil to the pan if it is dry. Add the peppers, green beans and pineapple and continue to stir-fry until the veggies are just soft, 4-5 mins.
Cook the rice according to pack instructions. Meanwhile, lower the heat to medium-low and pour the sauce into the pan. Stir and simmer until glossy 1-2 mins. Return the tofu to the pan and cook until piping hot, another 1-2 mins.
Divide the rice between your bowls and spoon the sweet and sour tofu over the top. Enjoy!