Serves 4 | Prep time: 5 minutes | Cooking time: 30 minutes |


•1 pack of firm tofu (about 350g)
•1 red onion diced
•2 tbsp olive oil
•1 red pepper diced
•1 cup pineapple diced


•100ml ketchup
•2 tbsp coconut sugar
•2 tbsp rice brown vinegar
•3 tbsp lemon juice
•1 ½ cup of water
•1 tsp salt
•2 tbsp corn starch

Tofu Coating:
•2 tbsp corn starch
•Sprinkle of salt
•Sprinkle of black pepper

First place the tofu in a colander to drain the water off. I usually put a plate on top of the tofu with a large heavy potato on the plate. Leave for 30 minutes. Then drain and dry the tofu and cut in chunks, sprinkle with salt, pepper and coat with the starch flour. Add 1 tbsp of olive oil in a pan and shallow fry the tofu for few minutes on each side only sealing them. Remove and drain excess oil on kitchen paper.

To make the sauce:
Add the oil in a large pan and sautee the onions and pepper for 5 minutes and set aside. In the same pan add all the ingredients for the sauce and simmer until a thick consistency, stirring regularly. Once thick after reduction add the pineapple, onions and pepper, combine well and cook for a further 1 minute. Then add the tofu, season to taste. Serve with basmati rice or quinoa.