Ingredients
· Pineapple cubes- ½
tin , reserve some pineapple juice
tin , reserve some pineapple juice
· Ginger-1 tbsp
· Garlic-3 tbsp
· Green pepper- ¼ cup
· Red pepper- ¼ cup
· Yellow pepper- ¼ cup
· Mushroom(Blanched)– 4-5
· Spring onion- 1 stalk
· Vinegar – 3-4 tsp
· Soy sauce- 1-2 tsp
· Tomato ketchup- 3 tsp
· Sugar- 2 tsp
· Tofu- 100gm ( cut into cubes)
· Cornstarch-1 tsp
· Canola/ olive oil- 3 tbsp
· Salt
· Red Chilli powder
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Method
1. In a bowl add and whisk 4 tbsp. pineapple juice, vinegar, soy sauce, ketchup and sugar until smooth. Now place tofu in a bowl and add 2 -3 tbsp. of this sauce and let it marinate for 5-10 minutes.
2. In a non-stick skillet add 2 tbsp. oil and transfer the tofu using a flat spoon. Cook the tofu for a couple of minute on each side until they are slightly cooked. Take it out on a kitchen paper.
( Didnt click the photo)
3. Add the remaining oil to the skillet and add ginger, garlic to it.
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4. Add spring onion and stir for another 2 minutes.
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5. Later add green, yellow and red pepper, stirring often until just tender for 2-3 minutes. Now add the blanched mushroom.
I have used the blanched mushroom you can go with fresh as well.
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6.Add the corn starch to the remaining sauce. Pour in the sauce and cook until thickened. Add Salt and red chilli powder according
to your taste.
to your taste.
7. Lastly add tofu and pineapple, cook for 2-3 minutes.
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8. Garnish with spring onions !
What a beautiful and colourful dish! Bet it tastes delicious too.
PS: I am hosting a Bits of Brit giveaway currently(open to Singapore residents only), so I really hope you will enter: http://www.underlockandkeyblog.com/2013/04/bits-of-brit-giveaway.html
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