Vegan Mushroom Tofu Stew

Ingredients

• 3 Tbsp Oil
• 3 cloves Garlic, finely chopped
• 1 tsp Chinese Five Spice powder
• 3 Tbsp Bali’s Best® Sweet Soy
• ½ inch Ginger, finely chopped
• 1 tsp Chabe® Sambal Chili
• 1 ½ Cups Water
• 50 g Shitake Mushrooms, thinly sliced
• ½ tsp Salt
• ¼ tsp Pepper
• ½ cup Corn Flour
• ¼ Pineapple, skin removed, cut into triangles
• 1 Red Capsicum, cut into squares
• 1 Tub Silken tofu

Instructions

1. Cube tofu into ½” x ½” cubes.
2. Place corn flour in a bag and roll tofu cubes in flour a few at a time.
3. Shallow fry in hot oil until golden. Drain and set aside.
4. Saute chopped garlic, ginger and Chabe Sambal Chili until fragrant. Add five spice powder, Bali’s Best Sweet Soy and water. Bring to boil.
5. Add mushroom slices and simmer until liquid is condensed to half.
6. Add pineapple and red capsicum and return to a boil.
7. Add salt and pepper to taste.
8. Add fried tofu and heat through.