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Serves 1
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To serve:
- Mix together all the ingredients for the sauce and set aside.
- Heat half the oil in a non-stick frying pan over a medium heat.
- Toss the tofu in the the 2 tablespoons of cornflour.
- Add the tofu to the pan and fry for roughly 3-4 minutes, each side, until golden brown on all sides.
- Add a third of the sauce and allow to reduce until it coats the tofu. Remove from the heat and set aside.
- Heat the remaining oil in the pan over a high heat. Fry the onion, peppers, garlic and ginger for 5-6 mins, or until the veg begins to soften.
- Add the pineapple and continue to cook. After another minutes, add all the remaining sauce and allow to reduce for 5 minutes or until slightly reduced and it coats everything nicely.
- Stir the tofu back into the pan.
- Cook the basmati rice following pack instructions.
- Serve the tofu in bowls with the rice and a sprinkling of sesame seeds.
Nutrition Facts
Per serving: 262 kcals, 5.1g fat (1g saturated), 51.1g carbs (33.1g sugars), 5.1g protein, 2.9g fibre, 1.17g sodium
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