Equipment.

sharp knife & chopping board

non-stick baking tray

wok/large saucepan

clean tea towel

mixing bowl

kitchen roll

Ingredients.

450g extra firm tofu

2 tbsp soy sauce

2 tbsp cornflour

1 tsp garlic granules

½ tsp white pepper

2 tsp paprika, normal

½ tsp salt

100ml oil, plus a little extra for stir frying

1 yellow bell pepper

1 red bell pepper

1 red onion

1 tsp minced garlic

1 tsp minced ginger

 4 tbsp muscovado sugar

2 tbsp apple cider vinegar

150ml ketchup

475g tin pineapple chunks & juice

To Serve: (optional)

Rice, sesame seeds, sliced spring onion

Method.

1. Preheat the oven to 220c and place tray inside to preheat also

2. Put the rice on to cook, as per packet instructions

3. Drain the tofu and cut into 1cm thick slices. Pat dry with a clean tea towel and break into chunks

4. Add the paprika, garlic granules, white pepper, soy sauce, cornflour and salt to the tofu chunks in a bowl and give it a good shake to coat everything evenly

5. Heat the oil on a baking tray until smoking hot then add the tofu chunks. Bake for 20mins, turning them halfway through. Once crisp, turn out onto some kitchen roll to absorb the excess oil and set aside until needed

6. Meanwhile, prepare the vegeatbles: deseed the peppers and cut into 2cm chunks, peel the onion and cut into chunks too. Mince/grate the garlic & ginger

7. Stir fry the onion and peppers on high for about 5 mins

8. Add the garlic & ginger and stir fry for another minute

9. Add the ketchup, vinegar, pineapple chunks and juice, and sugar and simmer for a few minutes to thicken

10. finally, stir in the tofu to coat and reheat

11. Serve on rice with a little sesame seeds & spring onion for garnish (optional)