This is our kind of takeaway – fresh, vibrant, and made to feel good.
The tofu is golden and crispy, the pineapple is caramelised and smoky, and the sauce is that balance of tangy, sweet, and savoury.
The pineapple comes from Costa Rica – a small country doing big things for the planet, where growing fruit is as much about care for the soil and the people as it is about flavour.
Slice the tofu into 2-3cm chunks, then transfer to a mixing bowl. Add the cornflour and toss until the tofu is evenly coated.
Heat a splash of oil in a large non-stick frying pan over a medium heat. Add the tofu and cook for around 10 minutes, stirring occasionally, until golden and crispy on all sides.
Meanwhile, slice the skin off the pineapple and cut it into 3-4cm triangles. Roughly chop the onion into large chunks and slice the peppers into squares.
Cook the rice according to the packet instructions, then set aside with the lid on.
When the tofu is ready, remove it from the pan and set aside. Turn the heat up slightly, add the pineapple to the pan with an extra splash of oil if needed, and cook for 3-4 minutes on each side until caramelised. Transfer to a plate.
If necessary, carefully wipe the pan clean to remove any charred pieces of pineapple. Add another splash of oil, then add the onion and peppers. Cook for 2-3 minutes, then stir in the garlic and ginger and cook for another minute.
Meanwhile, whisk together all the sauce ingredients in a small bowl until smooth.
Return the tofu and pineapple to the pan, pour in the sauce, and lower the heat. Cook for 2-3 minutes, stirring gently, until the sauce thickens and everything is well coated.
To serve, spoon the rice onto a large platter or into individual bowls. Top with the sweet and sour tofu and pineapple, cucumber ribbons, and remaining sauce from the pan, sliced chilli and sesame seeds.
