A lovely chinese style dish delivering great textures, flavour and a little kick!
Extra firm tofu (pressed)
Tinned pineapple (retain the juice)
60ml tomato ketchup
60ml rice vinegar
70g brown sugar
Thumb size piece of ginger
4 tbsp cornflour
1 green pepper (cubed)
1 red onion (sliced)
Chilli flakes (add as much as desired)
Vegetable or sunflower oil
1 tsp onion powder
1 tsp garlic powder
Drain the tofu and place in a tea towel on a plate. Put a weight on top of the tofu to press out the remaining water (about 30 mins)
Cube the tofu into 1 cm pieces and place in a freezer bag or bowl.
Add the cornflower, onion powder and garlic powder and mix together.
Add the sunflower oil to a pan and fry the tofu until goldeb brown (about 8 mins). Set aside when done.
In another pan, add the tomato ketchup, brown sugar, pineapple juice and rice vinegar and reduce to a thick syrup (about 5-7 mins). Set aside when done.
In a seperate pan and some seasame oil to a pan and fry off the red onion and green pepper for 5-8 mins.
Add the drained pineapple to the pan and fry for about 2 mins.
Add the tofu and sticky sauce to the pan and toss everything through. Cook for a further 2 mins.
Serve with rice.