Ingredients

  • 250g Cauldron Original Tofu
  • 2 tablespoons vegetable oil
  • 1 large red pepper, sliced (additional vegetables such as thinly sliced carrot and green beans can be added if desired)
  • 3 spring onions, sliced
  • 2 cloves garlic, crushed
  • 1 red chilli, deseeded and finely chopped
  • 1 tablespoon grated ginger
  • 400g can pineapple chunks, drained
  • 3 tablespoons brown sugar
  • 4 tablespoons cider vinegar
  • 4 tablespoons tomato ketchup
  • 250ml vegetable stock
  • 1 tablespoon cornflour
  • Salt, to taste
  • Black pepper, to taste

Method

  1. 1

    Preheat the oil and fry the tofu on both sides until golden. Remove from the pan.

  2. 2

    Stir fry the vegetables and onion for 2-3 minutes then add the pineapple, sugar, vinegar, ketchup and stock. Bring to the boil.

  3. 3

    Dissolve the cornflour in a little cold water and add to the pan, stirring until thickened. Reduce the heat and simmer for 2-3 minutes adding more stock if necessary. Season to taste and stir in the tofu.

  4. 4

    Serve with noodles or rice.

  5. 5

    *All information included in this recipe has been provided by Quorn Foods.

Nutritional Details

Each serving provides
  • Energy 1118kj 267kcal 13%
  • Fat 9.2g 13%
  • Saturates 1.3g 7%
  • Sugars 30.0g 33%
  • Salt 1.3g 22%

% of the Reference Intakes

Back to top