Tofu With Pineapple Recipes

Steps:

• Split the chillies down the middle and remove the seeds. Pound the halved chillies a few times with a pestle or the end of a rolling pin (this will soften the flesh and release the flavours). Finely chop and mix with the garlic and palm sugar in a large pan. Cook until the sugar starts to boil. Add the pineapple and cook for 5 mins until the pineapple softens, and the sugar starts to caramelise and turn brown. Add the fish sauce and tamarind. Return to the boil, then take off the heat.
• Heat 5-10cm of oil in a wok and roll the tofu in the cornflour. Fry the basil leaves so that they crisp, then transfer to kitchen paper to drain. Fry about 5-6 pieces of tofu at a time until golden brown, then leave to drain on kitchen paper. Keep warm in a low oven while you fry the rest.
• Warm the sauce through. Place a few cubes of tofu on each plate, pour over the sauce and sprinkle with the basil.

Steps:

• In a large bowl mix the soy, sesame seeds honey and sesame oil. Toss the tofu and leave to marinate for as long as desired.
• As a general rule new tofu eaters a minimum of 30 minutes up to overnight, for those used to tofu 10 minutes.
• Heat 2 tbsp of the veg oil and when hot add the drained tofu. Stir fry for 5 minutes until crispy on the outside, remove and keep warm.
• Add the remaining ingredients and stir fry for two minutes. Return the tofu to the pan along with any leftover marinade and heat for 1 minute.
• Serve with rice or noodles.