Ingredients
• 3 Tbsp Oil
• 3 cloves Garlic, finely chopped
• 1 tsp Chinese Five Spice powder
• 3 Tbsp Bali’s Best® Sweet Soy
• ½ inch Ginger, finely chopped
• 1 tsp Chabe® Sambal Chili
• 1 ½ Cups Water
• 50 g Shitake Mushrooms, thinly sliced
• ½ tsp Salt
• ¼ tsp Pepper
• ½ cup Corn Flour
• ¼ Pineapple, skin removed, cut into triangles
• 1 Red Capsicum, cut into squares
• 1 Tub Silken tofu
Instructions
- Cube tofu into ½” x ½” cubes.
- Place corn flour in a bag and roll tofu cubes in flour a few at a time.
- Shallow fry in hot oil until golden. Drain and set aside.
- Saute chopped garlic, ginger and Chabe Sambal Chili until fragrant. Add five spice powder, Bali’s Best Sweet Soy and water. Bring to boil.
- Add mushroom slices and simmer until liquid is condensed to half.
- Add pineapple and red capsicum and return to a boil.
- Add salt and pepper to taste.
- Add fried tofu and heat through.