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.
30 ml (2 Tbsp) cooking oil
280g tofu, cut into cubes
10 ml (2 tsp)
Spur Durky Sauce 15 ml (1 Tbsp) sesame seeds
2 leeks, sliced or 1 small onion, finely chopped
2 red or green peppers, deseeded and cut into strips
100g fresh spinach or kale leaves, coarsely chopped
125g button mushrooms, sliced
440g can pineapple pieces, drained and juice reserved
3ml (½ tsp)
Spur Lemon & Peri Peri Spice Freshly ground black pepper to taste
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
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.
Add 60g pasta or noodles of choice.