Serves 1
1 tbsp vegetable oil
1 block of firm tofu, cut into 2cm chunks
4 tbsp cornflour
1 onion, cut into large dice
½ red pepper, chopped into chunks
½ green pepper, chopped into chunks
½ yellow pepper, chopped into chunks
1 large garlic clove , finely sliced
1 thumb sized piece of ginger, cut into matchsticks
100g fresh pineapple chunks
90ml ketchup
90ml maple syrup
125ml cider vinegar
4 tbsp soy sauce
2 tbsp brown sugar
1 tbsp cornflour (mixed with 2 tbsp water)
To serve:
Black sesame seeds
cooked basmati rice
Spring onions
- 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.
Per serving: 262 kcals, 5.1g fat (1g saturated), 51.1g carbs (33.1g sugars), 5.1g protein, 2.9g fibre, 1.17g sodium