This is the latest vegan creation from the school and we all LOVED this recipe. We also like how simple and quick it is.
150 g tofu, cut into bite-sized pieces
50 g cherry tomatoes, diced
50 g pineapple, diced
50 g onion, diced
50 g cucumber, diced
2 tablespoons oil
10 g spring onion, cut into 3 cm lengths
2 tablespoons mushroom sauce
½ tablespoon light soy sauce
2 tablespoons rice vinegar
½ tablespoon coconut sugar
Stir-fry the tofu in 2 tablespoons of oil until it takes colour. Then add the vegetables and seasoning. Cook for another 2 minutes. Taste to adjust seasoning. Add the spring onions, mix and remove from the heat.
Tip: Cut all the vegetables into cubes of the same size, this will improve the presentation of the dish.