Number of People
This recipe is created by Justine Schofield for Tefal in partnership with Everyday Gourmet. #TefalxEDG2021
Heat enough oil to cover the base of a wok by about 5cm.
Cut the tofu block in 12 even squares and dust in the rice flour for an even coating. Gently shake off the excess and shallow fry until crisp and slightly puffed. Drain on a paper towel.
Remove excess oil from the wok, leaving about 1 tablespoon. Return to heat and add the onion, ginger, capsicum and pineapple and cook for 1 minute or until lightly golden. Return the tofu.
Combine the sauce ingredients and pour into the wok and toss. Mix cornflour with 2 tbsp water and add to the wok. Toss to coat everything in sauce. Serve with rice and garnish with sesame seeds.