My Sweet and Sour Vegetables with Tofu and Pineapple

Ingredients  Serves: 2 people and make up 3 of your 5 a day per person

3 x pak choi chopped into 1½ inch chunks

80g of baby sweet corn sliced lengthways in half

30g tenderstem broccoli

1 x orange pepper sliced thinly length ways

4 x chestnut mushrooms sliced

1 inch fresh ginger chopped

2 x garlic cloves crushed

1 x spring onion cut diagonally

Small bunch fresh coriander chopped

100g fresh pineapple chopped

160g organic tofu pieces

1 tbsp groundnut oil

2-3 pinches of sesame seeds for garnish (optional)


Sweet and sour sauce

1½ tbsp organic tamari (gluten free soy sauce)

1½ tbsp chilli sauce

1½ tbsp lime juice

1 tbsp mirin rice wine vinager (gluten free)

1 tbsp maple syrup

½ tbsp pineapple juice

1 tsp of corn flour (gluten free)

Good pinch of cracked black pepper


1 Heat up a wok until hot. Put all the ingredients for the sauce in a small bowl mix and set aside.

2 When the wok is hot pour in the groundnut oil, move the oil around the wok then add the tofu and stir.

3 Keep the tofu moving and after 30 seconds add the ginger and garlic, keep stirring to insure you don’t burn the garlic and ginger.

4 After 30 seconds add the baby sweet corn, tenderstem broccoli, orange pepper and mushrooms stir continuously and cook for about a minute.

5 Add the pak choi and fresh pineapple stir and cook for another 30 seconds, then add the sauce and stir.

6 Add the spring onion stir making sure the sauce has combined with all the ingredients and cook for 1 minute.

7 Keeping two pinches of the chopped coriander for garnish, add the chopped coriander and stir.

8 Plate up and sprinkle the chopped coriander and sesame seeds, serve and enjoy.