1 tspsambal chilli garlic sauce *spicy (use more or less as you can handle)
1pinchsalt to taste
1 pinchground pepper to taste
Crispy Tofu
450gextra firm tofu (press and drain excess liquid for best results)cut into cubes
1 tbspcanola oil
Noodles
2 cupsGlass Noodles or rice noodles (soak in warm water to soften, drain and set aside)
Stir Fry
1onioncut into large slices
2cupsbroccolicut into florets
2 carrotssliced thinly
1celery stalk sliced
1 cupmushroomssliced thinly
1 zucchini
1 cuppineapple
2green onionsfor garnish
1/2tspsesame seeds (optional)for garnish
Instructions
Sauce
In a small bowl, whisk sesame oil, garlic, ginger, soy sauce, lime, vinegar, hoisin, chilli garlic paste, salt and pepper and set aside. Use half of sauce for the tofu and half for the second part of the recipe.
Crispy Tofu
In a large (or extra large pan/wok), heat your pan and add an even coating of canola oil. Add tofu and cook on high heat for 6-8 min. Make sure your pan is not crowded and don't stir the tofu until the first layer gets crispy.
Rotate tofu once the first layer starts to brown, and continue to rotate for all sides to get crispy. Drizzle 1/2 the sauce from step one and stir for 1-2 min. Remove tofu when ready and keep warm in a separate dish.
Add softened noodles, pineapple, cooked tofu and remaining sauce from step 1. Gently stir all together to mix in the flavours (you can use to large serving spoons or tongues to mix).
Turn off the heat, serve and garnish with green onions and sesame seeds (optional).