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.