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
280 g 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
100 g fresh spinach or kale leaves, coarsely chopped
125 g button mushrooms, sliced
440 g can pineapple pieces, drained and juice reserved
5 ml (1 tsp) Spur Seasoning Salt
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 (? cup) pineapple juice from can
80 ml (? 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.
Start the stir-fry by frying 450 g chicken, pork or beef strips.
Add or substitute any other vegetables of choice, such as broccoli, baby marrows and cabbage.