Pineapple Tofu Stir Fry

Ingredients

• 1 tablespoon sesame oil
• 400g/ 14 oz firm tofu, cubed
• 2 tablespoons tapioca flour
• Salt pepper
• 4 spring onions, sliced
• 1 red capsicum, diced
• 1 yellow capsicum, diced
• 1 head broccoli, chopped into small florets
• 15 oz/ 432g can pineapple chunks (in juice)
• 1/4 cup roasted cashew nuts (optional)
• Sesame seeds
• 1/2 cup pineapple juice (reserved from can)
• 2 tablespoons rice wine vinegar
• 1/3 cup tamari soy sauce
• 3 tablespoons hoisin sauce
• 1 tbsp minced garlic
• 1/2 teaspoon ground ginger
• 2 tablespoons tapioca flour

Instructions

1. 1

   In a large bowl, sorinkle the tapioca, salt and pepper over the tofu and gently toss together with your hands until each piece is coated.

2. 2

   In a large pan, heat 1/2 tbsp sesame oil. Add coated tofu and cook for 7-8 minutes, flipping halfway. It should be nice and golden, remove it from the pan

3. 3

   In the same pan, add remaining sesame oil and the spring onions, capsicum, and broccoli. Let cook for another 7-8 minutes or until they begin to soften.

4. 4

   Meanwhile, make sauce by whisking together all sauce ingredients in a mixing bowl.

5. 5

   When the veggies are ready, add the tofu back to pan, along with the sauce, cashews and pineapple chunks.

6. 6

   Let all of this cook over medium heat for 5-6 minutes or until the sauce has thickened.

7. 7

   Serve and enjoy!