Sweet and Sour Tofu

1. Crispy tofu (ready-to-cook)
2. Sweet and sour sauce (gluten-free)
3. Onions, green pepper, red pepper, pineapple (organic/non-organic)

• Sauce: white vinegar, water, tomato ketchup, sugar, lemon, vegan Worcester sauce, hawthorn, plum and corn flour.
• Veggies: onions, green peppers, red peppers and pineapple.
• Crispy tofu: tofu, corn starch, baking soda, and cinnamon powder.

Soy

1. Put the crispy tofu directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes.
2. Meanwhile, rinse the veggies under cold running water, then add 30g of cooking oil to your pan and stir-fry the vegetables over medium-high heat for about 3 minutes, until they are crisp-tender.
3. Turn the heat to medium-low, add the cooked crispy tofu (from step 1) and the sauce to the pan, stirring to combine for 30 seconds. Then place the meal into a serving plate and enjoy!

• Tofu: refrigerated for up to 2 weeks or frozen for up to 1 year; 
• Sauce: refrigerated for up to 1 month or frozen for up to 1 year; 
• Veggies: refrigerated and consumed in 3 days.