A great vegetarian/vegan recipe that provides a lot of flavour and shows that tofu doesn’t need to be a boring, bland ingredient.
From: Dixon, Jeremy (2013) The Revive Cafe Cookbook 3
- 1½ cups onion diced into large cubes (around 1 large onion)
- 1 cup celery sliced (around 2 stalks)
- 1 green capsicum (bell pepper) cubed
- 2 cups carrots cut into half moons (around 1 large carrot)
- 2 tablespoons ginger puree or chopped ginger
- 2 cups (100g/3oz) mushrooms quartered
- 1 tablespoon oil
- 300g (10oz) tofu cut into large cubes
- 1 teaspoon salt
- 2 tablespoons honey or date puree
- 400g (12oz) can tomatoes chopped
- 400g (12oz) can cubed pineapple (reserve juice)
- 1 tablespoon cornflour or arrowroot
- garnish: spring onions (scallions)
- garnish: white sesame seeds
- In a hot frying pan or wok saute the onion, celery, capsicum, carrots, ginger and mushrooms in the oil until just soft. Do not overcook – keep everything slightly crunchy.
- In another pan saute the tofu in a little oil for around 10 minutes until golden. Add to the main pan or wok.
- Add the salt, honey, tomatoes and pineapple (reserve the juice) and heat until just bubbling.
- Mix the cornflour with the pineapple juice and stir through to thicken the sauce.
- Garnish with spring onions and sesame seeds and serve on rice or rice noodles.
Get more great recipes like this from the Revive Cookbook 3:
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published six months ago: