Summary

Ingredients

• 400 g tofu
• 4 tablespoon soy sauce, vegan
• 3 tablespoon cornstarch
• some oil for frying
• 1 bunch spring onion (s)
• 1 glass pineapple in its own juice (350 g)
• 1 clove garlic
• 1 tablespoon apple cider vinegar, vegan
• 1 piece (s) ginger root, 2 cm
• 2 tablespoon cornstarch
• 5 tablespoon water, cold
• 50 g cashew nuts

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Instructions

1. Dice the tofu and pour the soy sauce over it. Let marinate for at least 30 minutes.
2. Remove the tofu cubes from the soy sauce, drain thoroughly and dust with 3 tablespoons of cornstarch. Heat the frying oil in a large pan and fry the tofu cubes in it. Take the tofu out of the pan and keep warm.
3. Drain the pineapple pieces and collect the juice. Cut the spring onions into fine rings and place in the hot pan with the pineapple pieces. Steam for a few minutes.
4. Meanwhile, finely chop the ginger and garlic and mix with the rest of the soy sauce, apple cider vinegar and about 4 tablespoons of pineapple juice. Deglaze the spring onions and the pineapple pieces with this sauce.
5. Mix 2 tablespoons of cornstarch with the cold water until lump-free and add to the pan. Heat everything, stirring constantly, until the sauce begins to boil and thickens.
6. Finally, sprinkle the cashew nuts on top, add a little soy sauce, pineapple juice or vinegar to taste and serve immediately.
7. Basmati rice goes well with it.