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With pineapple, red pepper, onion, tomatoes and spring onions, it’s healthy, delivering three of your 5-a-day. Bring on the ultimate comfort food !!!
|Rice vinegar||2 Tbsp|
|Sriracha chilli sauce||2 Tbsp|
|Oyster sauce||2 Tbsp|
|Light soy sauce||1 Tbsp|
|Coconut Sugar||2 Tbsp|
|Wok oil with chili||1 tsp|
|Cloves garlic/td>||3 pieces|
|Pineapple, bite-sized pieces||150g|
|Cherry Tomatoes||6 pieces|
|Bell pepper||½ piece|
|Spring Onion||1 bunch|
Prepare the seasoning sauce
In a glass jar combine rice vinegar, sriracha sauce, oyster sauce, soy sauce, coconut sugar and wok oil. Mix well and set aside.
Stir fry the tofu
In a pan stir fry diced tofu for 3-5 minutes until golden. Remove from oil and drain on paper towel.
Stir fry the veggies
In a large saute pan, sauté garlic over medium high heat until it starts to turn golden. Add all vegetables at once, toss quickly to mix.
Add tofu and sauce
Add the seasoning sauce and the tofu and toss to coat in the sauce. Cook until cooked through and stir in spring onions and cashews nuts.