I bought a pineapple a while ago and it has been sitting on the counter begging to be made into something. So, I decided to pull out the juicer and use it as the base for a sauce. I am not the biggest pineapple fan, but this dish is quite tasty and very easy to make on a busy night. I like the addition of heat to a fairly standard sweet n' sour sauce--you can always add more curry paste if you want it hotter.INGREDIENTS
- 150g noodles
- 1 1/4 cups pineapple juice
- 2 tbsp hoisin sauce
- 2 tbsp brown sugar
- 2 tbsp white vinegar
- 1 tbsp chili garlic sauce
- 1 tsp yellow curry paste
- 1 tbsp cornstarch
- salt to taste
- 1 tbsp oil
- 1 pkg tofu, cubed
- 1 green pepper, chopped
- 4 green onions, sliced
METHOD
1. Cook noodles as per the directions. Drain and set aside.
2. Meanwhile whisk together pineapple juice, hoisin sauce, sugar, vinegar, garlic sauce and curry paste. Whisk in cornstarch.
3. Heat a wok over med-hi heat. Add oil and fry tofu cubes until golden. Add green peppers and fry for 2 mins, until softened but not soggy. Add sauce to the wok and bring to bubbling. Add cooked noodles and mix well. Add some salt, if needed. Let sauce thicken and coat the noodles. Stir in green onions and serve.
