Packed with veggies, this delicious vegan option offers the best of both flavours with its sweetness from the pineapple and tang from the vinegar.
Prep time: 15 minutes. Cook time: 20 minutes
Ingredients for the sauce:
- 4 tbsp soy sauce
- 6 tbsp Del Monte® Pineapple Juice (from the can of Del Monte® Pineapple Chunks in Juice mentioned in the main ingredient list below)
- 3 tbsp tomato puree
- 4 tbsp rice vinegar
- 3 tbsp sugar
- 2 cloves garlic, crushed or finely grated
- Good pinch of dried chilli flakes
- 280g extra-firm tofu
- 2 tbsp cornflour
- Salt and pepper
- 2 tbsp vegetable oil
- 1 can (435g) Del Monte® Pineapple Chunks in Juice, drained, juice reserved
- 1 yellow pepper, thinly sliced
- 1 red pepper, thinly sliced
- Thinly sliced spring onions, to serve
- Mix the sauce ingredients together thoroughly and set aside.
- Cut the block of tofu into small cubes. Put in a mixing bowl and sprinkle over the cornflour and plenty of salt and pepper. Toss together with your hands so that the tofu is coated in the cornflour.
- Heat the oil in a large non-stick frying pan over a fairly high heat. Add the tofu and cook for about 6 minutes, tossing now and again, or until golden and crisp. Remove from the pan with a spatula, leaving the oil in the pan, and put on kitchen paper to drain.
- Keeping the pan over a medium-high heat, add the pineapple chunks. Let them cook for 3-4 minutes, tossing once or twice, so they start to take on some colour.
- Add the sliced peppers and cook for another 5 minutes or so, stirring or tossing now and again, until softened. Tip the sauce into the pan and stir with the pineapple and pepper. Cook for a couple of minutes so that the sauce is bubbling and reduced but not cooked away to nothing.
- Spoon rice into 3-4 bowls. Divide the peppers and pineapple between the bowls, then add the crispy tofu. Sprinkle with thinly sliced spring onion and serve.