Back home
Ingredients
Method
- 600g firm tofu, pressed and cubed
- 3 tbsp cornflour
- 3 tbsp vegetable oil
- Half a pineapple, peeled and cut into wedges
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 2 garlic cloves, crushed
- 2cm piece ginger, grated
- 1 tbsp sesame seeds, toasted
- 2 spring onions, sliced
- Toss the tofu in the cornflour with a pinch of salt until evenly coated. Heat the oil in a large frying pan over medium-high heat and fry the tofu for 8 to 10 minutes, turning, until crisp on all sides. Lift out onto paper towel.
- Char the pineapple wedges in the same pan for 2 minutes each side, then set aside and chop into chunks.
- Add the soy, maple syrup, vinegar, garlic and ginger to the pan and bubble for a minute until glossy. Return the tofu and pineapple, toss to coat, then scatter with the sesame seeds and spring onion. Serve with steamed rice.
30 mins
4 serving
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!
Build my box