Prep Time
25 mins, cooking time: 30 mins
270 g chopped pineapple
500 g diced tofu, fried
1 clove garlic, finely chopped
2 tbsp tamari / soy sauce
1 tbsp superfine (caster) sugar
2 spring onions (scallions), sliced
salt and freshly ground black pepper
To garnish: 2 tbsp chopped coriander (cilantro)
cooked long-grain rice to serve
1. Put the pineapple, tofu, garlic, tamari or soy sauce, and 1/2 cup (120 ml water) into a Dutch oven (casserole).
2. Add the sugar, spring onion (scallions) and season with salt and freshly ground black pepper. Stir well.
3. Set the Dutch oven over medium heat and cook for about 30 minutes, until the liquid has reduced by half.
4. Transfer the stew to a serving dish, garnish with the coriander (cilantro), and serve over hot rice.