Sweet n' Sour Tofu Pineapple Stir Fry

Ingredients

2 tbs Sesame Oil (or butter)

1 Block Extra Firm Tofu, cubed

3 tbs Starch

5 Green Onions, chopped small

1 Red Chilli, chopped fine

3 Cloves Garlic, minced

1 cup/170g Fresh Pineapple, peeled & cubed

3 tbs Soy Sauce or Tamari, if gluten free

--Optional extra veggies (adjust for total amount)

8oz Mushroom

1-2 stalks celery

1 medium Onion

1-2 medium carrots, chopped into rounds

1/2 head broccoli florets

Sauce

1 cup/240ml Pineapple Juice

2 tbs Sriracha

2 tbs Ketchup

2 tbs Caster Sugar or Maple Syrup

Pinch Sea Salt

2 tbs starch, mixed with 4 tbs Water

Directions

Add all the sauce ingredients to a small saucepan except for the starch + water mixture. Place the pan over a low heat & whisk together well. Leave the sauce to come to a simmer.

Meanwhile for the tofu, pre-heat a non stick frying pan over a medium heat with a little sesame oil. (2 if frying extra veggies)

-If frying extra veggies, stir fry in 2nd pan while you do next steps, combining at end

Toss the tofu cubes with the starch in a mixing bowl then place them into the pan.

Stir fry the tofu along with the garlic, spring onion & chilli. When tofu is golden add the pineapple cubes & soy sauce.

Whisk in the starch + water mixture to the sauce to thicken it up.

Add a couple of spoonfuls of sauce to the tofu to glaze it up before serving the sweet & sour tofu on a bed of rice.

I like to serve the remaining sauce on the side.

Garnish with a few chopped spring onions & greens of your choice.