Pineapple, sherry, ginger – all these lovely flavours combined to create a delicious vegetarian meal for those meat-free days. It also creates a scrumptious base for a meaty dish – simply add chicken, beef or pork strips.
5 ml (1 tsp) chopped fresh ginger root or 2 ml (¼ tsp) ground
15 ml (1 Tbsp) light brown sugar
30 ml (2 Tbsp) red wine vinegar
80 ml (1/3 cup) pineapple juice from can
80 ml (1/3 cup) Spur Sweet ‘n Sticky Marinade
30 ml (2 Tbsp) sherry or port (optional)
5 ml (1 tsp) soy sauce
5 ml (1 tsp) cornflour
Method
Heat half of oil in a heavy-based pan or wok. Add the tofu, Spur Durky Sauce and sesame seeds. Gently fry until light brown, remove tofu from pan and set aside.
Heat the remaining oil in pan. Add all the remaining ingredients and fry for about 2 minutes until starting to soften.
Sauce: Mix all the ingredients together and pour over vegetables in the pan. Stir-fry for a few minutes. Spoon in a serving dish and top with tofu.
VARIATIONS
Start the stir-fry by frying 450g chicken, pork or beef strips.
Add or substitute any other vegetables of choice, such as broccoli, baby marrows and cabbage.
