Ingredients
250 g egg noodles
396 g pack firm tofu
4 tbsp sweet chilli sauce
4 tbsp soy sauce
540 g can pineapple pieces, keep the juice
1 tbsp rice bran oil
8 spring onions, finely sliced (separate the green parts)
250 g orange capsicum, deseeded & sliced
1 tbsp SIDS RASPBERRY VINEGAR
Directions
Pour boiling water over the noodles and set aside to soften for 15 minutes. Cut the tofu in half through the centre to make 2 thinner pieces, then in half the other way to make 4 rectangles and in half on the diagonal to make 8 triangles. In a frying pan, mix the chilli sauce, 2 tbsp soy and 3 tbsp pineapple juice. Add the tofu and cook until the sauce is thick and sticky, turning the tofu halfway through cooking. Tip into a serving dish with the sauce and keep warm.
Drain the noodles. Heat the oil in the pan, add peppers and the white parts of the spring onions and fry for 8-10 minutes until the peppers have softened. Add the pineapple, noodles and remaining soy sauce, then toss together and heat through. Serve with the tofu, scattered with the green parts of the spring onions and sprinkled with SIDS RASPBERRY VINEGAR.
