Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 5.87 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
For the sauce
- 2teaspoons maple syrup
- 540grams pineapple, can, chopped and juice reserved
- 3tablespoons soy sauce (reduced salt)
- 1tablespoons rice wine vinegar
- 250grams egg noodles
- 1tablespoons canola oil
- 350grams firm tofu
- 2 large spring onions, peeled and grated
- 2 large capsicums, green and red, diced
- 2 medium carrots, peeled and sliced
- 5centimeters ginger, peeled and grated
- 2teaspoons chilli garlic sauce
Description
Pineapple and tofu combine to make a light sweet and sour style veggie stir fry.
Method
Step 1 of 4
Place the noodles in a large bowl, cover with boiling water and set aside to soften. Whisk the ingredients for the sauce together and set aside.
Step 2 of 4
Add the oil to a large wok on a high heat and cook the tofu, spring onions, carrots and capsicums for 5 minutes to soften, then add the garlic and chilli paste, ginger and pineapple chunks and cook for 2 minutes.
Step 3 of 4
Whisk the maple syrup, pineapple juice, maple syrup, soy sauce and rice wine vinegar together and pour into the wok. Cook for 2 minutes until thickened slightly.
Step 4 of 4
Stir the noodles into the wok, coat well with the sauce and serve.
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