• Pour 300ml salted water (per 2P) into a pot for the rice.
• Stir in the rice and bring to the boil. Lower heat to medium, cover and cook for 12 mins.
• Remove from the heat. Keep covered for 12 mins or until ready to serve.
• Halve the pepper and discard the core and seeds. Slice into thin strips. 
• Halve, peel and thinly slice the onion. Roughly chop the coriander (stalks and all).

• Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper. In a bowl, toss the tofu cubes with the soy sauce.
• Place a pan over high heat with a good glug of oil.
• Once hot, fry the tofu until slightly crispy, shifting frequently to ensure it doesn't burn, 6-8 mins.
• Season with salt and pepper.
• Remove from the pan and set aside.

• Return the pan to medium-high heat with a drizzle of oil.
• Fry the onion and pepper until softened, stirring occasionally, 4-5 mins.
• Stir in ketjap manis, vinegar, tomato paste and 100ml water (per 2P).
• Simmer until sauce has thickened, 3-5 mins. 
• Add the peas, tofu and 2 tsp sugar (per 2P). Season to taste with salt and pepper. Cook until everything is warmed through, 1 min.

TIP: Add a splash of water if you feel the sauce is too thick.

• Serve the the rice in deep bowls.
• Top with the sweet and sour tofu.
• Garnish with cashews and chopped coriander.