Chilli Tofu

Preparation

Serves 2

• Blend the rice vinegar, tamari, dates and one pineapple ring to a fine paste.
• Either mince or finely grate the garlic cloves.
• Cut the remaining pineapple and bell peppers into 1-inch cube-shape pieces.
• Drain the water from the tofu, and cut the tofu into 1-inch cube-shape pieces.
• Slice the chillies and spring onions into rings.

Cooking Instructions

• Warm up a non-stick pan and keep on low heat.
• When the pan is warm, add the tofu pieces.
• As the tofu pieces cook they will release water – simply allow the water to steam off.
• Toss the tofu pieces so that they do not stick to the pan.
• Let the pieces brown slightly, or cook until they are hot to touch.
• Increase the heat if the tofu pieces are not browning.
• Add the garlic and stir when necessary to prevent the garlic from burning.
• When you get the aroma of the garlic, add the chillies and stir.
• Add the remaining ingredients, except for the spring onions.
• Let all the flavours blend. If using canned pineapple add the pineapple juice if the tofu is absorbing all the liquid.
• Allow to simmer for about 5 minutes, or until all the tofu pieces have been coated well.
• Take off the heat and finally add the spring onions.

* This dish can be made in advance; heat it up before serving.

* This dish can be served with rice or noodles.