- 1 tbsp rapeseed or vegetable oil
- 75g extra-firm tofu, cut into 2cm chunks
- ½ onion, cut into thin wedges
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- ½ red pepper, chopped into chunks
- 1 large garlic clove, finely sliced
- 80g fresh pineapple chunks
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- 1 tbsp low-salt ketchup
- 1 tbsp rice wine vinegar
- ½ tbsp dark soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- cooked basmati rice, to serve
- sesame seeds, to serve
Heat half the oil in a non-stick frying pan over a medium heat. Add the tofu and fry for 5 mins, turning regularly, until golden brown on all sides. Remove to a plate with a slotted spoon and set aside.
Heat the remaining oil in the pan over a high heat. Fry the onion, pepper and garlic for 5-6 mins, or until the veg begins to soften. Add the pineapple, ketchup, vinegar, soy sauce and 50ml water, and simmer for 1 min, or until slightly reduced. 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.