READY IN 90 MIN

Preparation - 10 min

Cooking - 20 min

Passive - 60 min

SERVES 4

A plant-based version of a tasty Chinese dish, a great alternative to a takeaway.

INGREDIENTS:

• 400 g - Firm Tofu cubed
• 2 cloves - Garlic (fresh,crushed)
• 2 tsp - Fresh Ginger (grated)
• 2 tbsp - Low-Salt Soya Sauce
• 1/4 cup - Flour
• 1 tsp - Oil
• 1 - Onion, cut in eighths
• 1 - Carrot, sliced
• 1/2 - Red Capsicum, sliced
• 1 - Zucchini, sliced
• 440 g - Unsweetened Pineapple pieces (drained, juice reserved)
• 2 tbsp - Tomato Paste
• 2 tbsp - Lemon Juice
• 1 tbsp - Honey
• 1 1/2 tbsp - Cornflour
• 3/4 cup - Water, Tap

INSTRUCTIONS:

1. Marinate tofu with the garlic, ginger, soya sauce and water in a covered container for at least 1 hour.

2. Drain tofu, saving the marinade. Dip the tofu in flour, spray a frying pan with oil and fry tofu on both sides until golden brown.

3. Saute onion, carrot, capsicum and zucchini for 2-3 minutes. Add pineapple juice, tomato paste, lemon juice, sugar and marinade from tofu.

4. Bring to boil, reduce heat and add combined cornflour and water. Stir until mixture boils and thickens. Add tofu and pineapple, then heat through.

5. Serve with brown rice.