A fresh and zingy midweek meal, with a few shortcuts and cheats thrown in to help you out. You’ve got beautifully firm tofu, crunchy veg and a sweet and sour hit from the grilled pineapple – seriously good!
Ingredients:
- 220g tin of Pineapple Rings in juice
- 200g Vermicelli Rice Noodles
- 320g pack of Low FODMAP Stir-Fry Veg (see here)
- 1 TBSP garlic-infused Olive Oil
- 1 fresh Red Chilli
- 2 Limes
- 2 TBSP homemade Teriyaki Sauce (see here)
- 2 TBSP crunchy Peanut Butter
- Firm Tofu
- 30g of fresh Coriander
- 30g of fresh Mint
- 1 TSPN Sesame Oil
- 2 TSPN Sesame Seeds
Method:
- Place a griddle pan on a medium heat to warm up. Drain the pineapple rings, reserving the juice.
- Put vermicelli rice noodles into a large heatproof bowl, tip over the bag of stir-fry veg and cover with boiling kettle water. Leave to sit for 5 minutes, then drain.
- Peel and finely grate ½ a red chilli (deseed if you like) and the zest from 2 limes onto a platter. Add your olive oil, the teriyaki sauce, the crunchy peanut butter and the reserved pineapple juice, then squeeze over the juice from the zested limes. Mix well to combine (it’ll take a little while to come together).
- Place the pineapple rings on the griddle until golden and bar-marked on both sides, then remove to a board.
- Spoon a third of the peanut dressing over sliced tofu and toss to coat, then griddle for 4 minutes on each side, or until dark and cooked through.
- Roughly chop the pineapple rings and add to the platter. Finely slice the fresh coriander and pick and finely slice the fresh mint, then add to the platter, reserving a small handful for garnish. Add the drained veg and noodles, and toss everything together.
- Drizzle the tofu with the sesame oil and sesame seeds, then toss to coat.
- Toss the tofu with the noodles, scatter over the reserved herbs and finely slice and sprinkle over ½ a fresh red chilli.
