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

1. Mix together all the ingredients for the sauce and set aside.
2. Heat half the oil in a non-stick frying pan over a medium heat.
3. Toss the tofu in the the 2 tablespoons of cornflour.
4. Add the tofu to the pan and fry for roughly 3-4 minutes, each side, until golden brown on all sides.
5. Add a third of the sauce and allow to reduce until it coats the tofu. Remove from the heat and set aside.
6. 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.
7. 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.
8. Stir the tofu back into the pan.
9. Cook the basmati rice following pack instructions.
10. 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