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Sweet + Sour Tofu With Caramelised Pineapple

Serves 4 people
Prep Time 10 minutes
Cook Time 25 minutes

Ingredients

Metric - US Customary

For the tofu:

  • 400 g block of extra-firm tofu drained
  • 1 tbsp cornflour
  • vegetable oil
  • 300 g fresh pineapple
  • 1 red onion
  • 1 yellow pepper
  • 1 red pepper
  • 4 garlic cloves peeled + finely chopped
  • 1/2 thumb of fresh ginger peeled + finely chopped

For the sauce:

  • 1 tbsp tomato purée
  • 2 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 2 tbsp light soy sauce
  • 4 tbsp pineapple juice
  • 1 tsp cornflour

For serving:

  • 280 g jasmine rice
  • 1/2 cucumber peeled into ribbons
  • 1 red chilli sliced
  • 1 tbsp sesame seeds

Instructions

  • 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.