Vegetarian Hawaiian Stir-Fry Recipe

About this recipe

A delightful vegetarian twist on a classic Hawaiian-inspired dish, featuring tofu, pineapple, and vibrant vegetables in a savory-sweet sauce. Perfect for a satisfying dinner.

Ingredients

• 125 g Mooz Butter Garlic & Herbes
• 80 g Knorr Vegetables Stock Cubes
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 125 g Red Bell Pepper
• 100 g Sambar Onion Peeled
• 1 Combo Fortune Rice Bran 1L & Mustard Oil 1L Pet
• 250 ml Coco Mama Coconut Milk
• 200 g Hello Tempayy Simply Natural Tempeh Crumbles
• 200 g Organically Grown Raw Mango
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 kg Akar Powder Salt
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce

Instructions

1. 1. In a mixing bowl, combine 1/2 cup all-purpose flour, 1/2 teaspoon salt, and 3 tablespoons water. Beat until smooth.
2. 2. Add the tofu cubes to the batter and stir well until all pieces are evenly coated.
3. 3. Heat a shallow layer of oil in a skillet over medium heat. Drop the coated tofu into the hot oil and cook until golden brown on all sides. Remove and keep warm.
4. 4. Drain the juice from the canned pineapple into a saucepan. Set the pineapple chunks aside.
5. 5. In the saucepan with the pineapple juice, whisk in 2 tablespoons cornstarch until smooth. Add 1 tablespoon butter, 1 tablespoon soy sauce, and 1 tablespoon vegetable stock base.
6. 6. Stir in the pineapple chunks, 1 diced red pepper, and 1 diced onion. Simmer the mixture over medium heat for 5 minutes, stirring frequently, until the sauce thickens and the vegetables are tender.
7. 7. Add the cooked tofu to the saucepan and gently toss to coat in the sauce.
8. 8. Serve the dish hot, garnished with additional pineapple or fresh herbs if desired.