Sweet and sour tofu with pineapple

This is the latest vegan creation from the school and we all LOVED this recipe. We also like how simple and quick it is.

Serves 2.

150 g tofu, cut into bite-sized pieces

50 g cherry tomatoes, diced

50 g pineapple, diced

50 g onion, diced

50 g cucumber, diced

2 tablespoons oil

10 g spring onion, cut into 3 cm lengths

Seasoning:

2 tablespoons mushroom sauce

½ tablespoon light soy sauce

2 tablespoons rice vinegar

½ tablespoon coconut sugar

Stir-fry the tofu in 2 tablespoons of oil until it takes colour. Then add the vegetables and seasoning. Cook for another 2 minutes. Taste to adjust seasoning. Add the spring onions, mix and remove from the heat.

Tip: Cut all the vegetables into cubes of the same size, this will improve the presentation of the dish.

Note: the seasoning is indicated for a sour pineapple. With a sweet pineapple, add more vinegar or less sugar.