A colourful, family-friendly stir-fry with a simple sweet & sour sauce.
Serve with rice or noodles.
1 tbsp oil
1 large clove of garlic, peeled and chopped
1 red pepper, deseeded and sliced thinly
150 g sugar snap peas
150 g baby corn, sliced lengthwise
1 packet firm tofu, pressed
Pineapple (fresh or tinned in juice)
For the Sweet & Sour Sauce:
1 tbsp soy sauce
2 tbsp ketchup
2 tbsp rice vinegar
1 tsp sugar
50 ml water or pineapple juice
1 tsp cornflour
1. Heat the oil in the bottom of a saucepan, add the garlic, then the red pepper, baby corn and sugar snap peas. Stir fry on a medium heat for a minute or so, then add a splash of water and cover with a lid so they can steam-cook until tender.
2. Cut the tofu into 1″ cubes. If you’re using fresh pineapple, cut two thick slices off the bottom, cut away the skin and chop the pineapple flesh into cubes; if you’re using tinned pineapple, drain the fruit, retaining the juice.
3. In a small bowl, mix together all the ingredients for the sauce. Add the tofu, pineapple and sauce to the pan and stir. Cook for a few more minutes to allow the sauce to thicken. Serve with plain rice or rice noodles, and eat the rest of the pineapple for dessert!