Tofu in Sweet Chilli Sauce

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

• Sauce: white vinegar, tomato ketchup, sugar, lemon, vegan Worcestershire sauce, hawthorn, plum, water, rapeseed oil, red chilli, bird's-eye chilli, shitake mushrooms, Star anise, white cardamom, angelica dahurica, licorice root, bay leaves, fennel seeds, long pepper, cardamom, cinnamon, cassia bark, galangal, cloves, monk fruit, broad bean paste, pickled peppers, fermented black beans, Sichuan peppercorns, and corn flour.
• Veggies: onion, green pepper, red pepper, carrot, red chilli.
• 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!

• Crispy 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 5 days.