For the peanut sauce
For the stir-fry
To begin with mix the peanut sauce ingredients together in a bowl and set aside, you want a fairly runny mixture as this will thicken when it cooks so add a little extra water if the pineapple juice doesn’t quite do it.
Next dice the garlic and grate the ginger, and slice most of the spring onions leaving a few aside to garnish.
Add a little oil to a wok or large frying pan and once heated up add in the ginger, garlic and spring onions. Stir-fry these bits briefly then add in your ready cubed tofu pieces with a dash of soy sauce.
Once the tofu has taken on a bit of colour add in the other veggies which should be cut into thin pieces, so they cook quickly but still retain some crunch.
At this point you can add a few pieces of chopped up pineapple saved from the sauce making stage. Let these cook for a few minutes, stirring constantly, then add in the pre made peanut sauce.
Again you can add a little more water here but you want to cook the sauce through throughly. As an optional extra, in a separate pan toast some of the left over spring onion pieces with some unsalted peanuts and set aside for a garnish.
Serve this beautiful concoction with brown rice or rice noodles.
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