An impressive dish with a nice balance of sweetness, heat and acidity – a great way to showcase tofu.
Blend the rice vinegar, tamari, dates and one pineapple ring to a fine paste.
Either mince or finely grate the garlic cloves.
Cut the remaining pineapple and bell peppers into 1-inch cube-shape pieces.
Drain the water from the tofu, and cut the tofu into 1-inch cube-shape pieces.
Slice the chillies and spring onions into rings.
Warm up a non-stick pan and keep on low heat. (This can be very lightly-greased with sesame oil, if wished.)
When the pan is warm, add the tofu pieces.
As the tofu pieces cook they will release water – simply allow the water to steam off.
Toss the tofu pieces so that they do not stick to the pan.
Let the pieces brown slightly, or cook until they are hot to touch.
Increase the heat if the tofu pieces are not browning.
Add the garlic and stir when necessary to prevent the garlic from burning.
When you get the aroma of the garlic, add the chillies and stir.
Add the remaining ingredients, except for the spring onions.
Let all the flavours blend. If using canned pineapple add the pineapple juice if the tofu is absorbing all the liquid.
Allow to simmer for about 5 minutes, or until all the tofu pieces have been coated well.
Take off the heat and finally add the spring onions.
Serve with rice or noodles.
“No added sugar, no added oil, meat free, dairy free, egg free, wheat free, gluten free. This dish can be made in advance; heat it up before serving.”
Recipe courtesy of Nishma Shah, Head Chef at Shambhu’s – “Catering with Compassion”.