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Press 400g tofu, chop and coat in 1 tbsp cornflour
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Fry off in 1 tbsp veg oil
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Once browned, flip over and cook the other side.
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Put 1 tbsp oil in a pan and add 2 chopped peppers and 8 chopped spring onions, cook for 2-3 minutes.
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Next add 200g pineapple
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And 200g broccoli
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2 tbsp brown sugar
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4 tbsp tomato ketchup
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Add 2 tbsp apple cider vinegar & stir well
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Add 250ml veggie stock
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Stir again and bring up to the boil.
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Pour in 1 tbsp cornflour mixed with a splash of water.
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Add tofu chunks back in and watch the sauce thicken up, serve and enjoy!
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How To Make Easy, Soft And Fluffy Vegan Naan
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