Pineapple and Cashew Stir Fry with Caramelised Tofu Recipe:

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Prep Time: 5 minutes
Cook Time: ~10-20 minutes
Yields: 2-3 portions

Ingredients:

• 250g brown rice (or vegan noodles) – I used microwave rice to make it a quick and easy recipe, but feel free to cook from scratch
• 4 spring onions (chopped)
• 100g cashew nuts
• 100g sweetcorn
• 2 red peppers (or whatever colour you desire) sliced
• 2 carrots (chopped)
• Can of pineapple chunks (save the juice)
• 125g firm tofu (I used cauldron)
• Extra virgin olive oil for frying
• Reduced salt soy sauce

Method:

1. Cook the rice (or noodles) as directed on the packet then set aside in a large bowl
2. Cut the tofu into thin slices and microwave for about 7 minutes to remove the moisture (make sure the pieces aren’t touching each other or they’ll stick together)
3. When the tofu is done, pour half of the pineapple juice on top and 1 tbsp. of soy sauce, leave to marinate for 4-5 minutes
4. Dry-fry the cashew nuts in a frying pan until golden then add to the bowl where the race is (or will be)
5. Add 1 tsp. of olive oil to a frying pan the add the carrots and peppers, then after a few minutes add the spring onions sweetcorn and pineapple chunks – fry until golden
6. When the veg is cooked, add to the rice in the bowl (and mix)
7. Then, add another tsp. of olive oil to the pan and add the tofu, fry for a couple of minutes then pour in half of the remaining pineapple juice (and marinade if any is left) to caramelise it
8. Leave it for a few minutes until crispy then flip to the other side and add the rest of the pineapple juice and repeat
9. Then add the tofu to the rice, serve and enjoy!

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