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Crispy Tofu Pineapple & Sugar Snap Rice Noodles

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Ingredients

Adjust Servings:
500g Extra Firm Tofu - pressed and drained for a few hours
1 Pineapple - peeled cut into cubes. Core removed and blended until smooth with 100ml water
300g Sugar Snap peas - cut in half
300g Beansprouts
1 bunch Spring onions - cut into 2cm pieces
1 " Fresh Ginger Root - peeled and chopped finely
2 Garlic Cloves - chopped
1 Chilli - peeled and deseeded and chopped finely
4 tsp Corn Flour
2 tblps Apple cider vinegar
4 tblps Coconut Aminos
4 tsp Sesame Seeds - toasted
100g Rice Noodles - covered in boiling water and left to soak until soft (about 20 minutes) then drained

Crispy Tofu Pineapple & Sugar Snap Rice Noodles

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    Mix together the pineapple core mix with the cornflour, vinegar and aminos. Set aside. Crumble the tofu and marinate in the pineapple mix for a few hours. Drain the tofu from the pineapple mix and keep both.

    2
    Done

    Heat up a pan. Add the tofu and cook on medium heat for about 25 minutes moving every so often until brown and slightly crisp.

    3
    Done

    Heat up a wok to hot. Put the pineapple, ginger, garlic and chilli in the wok. Cook until pineapple is browned. Add the spring onions. Cook for 2 minutes. Add the sugar snap. Cook for 2 minutes. Add the beansprouts, and noodles. Mix well. Season. Add the cornflour mix and bring to the boil cook for a few minutes until the sauce thickens and the veg is as soft as you like it.

    4
    Done

    Sprinkle with sesame seeds when serving.

    RdC

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