Name: Caramelised Pineapple and Baked Tofu (Kho Manor Nung To Hu)- Cambodia
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Cambodian
Ingredients: 3 tbsp soy sauce; 1 tbsp rice wine vinegar; 2 tsp sesame oil; 3 tbsp tomato paste; 1 tbsp maple syrup; 1 tbsp fresh ginger, grated; 3 garlic cloves, minced; 1 tsp lemongrass paste; 300 g extra firm tofu; 2 tbsp arrowroot or corn-starch; 2 cups cubed pineapple; 2 spring onions, sliced; 2 tbsp chopped coriander, to garnish

Cambodian

Vegan

Bowl

Saucepan

Drain tofu from liquid in packet, then press by wrapping with a tea towel and topping with a heavy weight for at least 10 minutes.

Preheat oven to 205˚C (400˚F) and line a baking tray with baking paper.

Once pressed, chop tofu up into 1cm cubes and place into a dish.

Make marinate by combining soy sauce, rice wine vinegar, sesame oil, tomato paste, maple syrup, grated ginger, minced garlic and lemongrass paste in a small bowl.

Pour marinade on top of tofu and allow to soak for a minimum of 30 minutes.

Take tofu out of marinade and put into zip-lock bag with arrowroot or corn starch. Toss until pieces are evenly coated.

Spread tofu evenly onto prepared baking tray. Bake for 15 minutes, flip, then bake for another 10-15 minutes, until pieces are golden.

Meanwhile, place marinade leftover from tofu and pineapple in saucepan over medium heat. Simmer until pineapple has softened, around 5 minutes.

Once tofu has finished baking, put into saucepan with pineapple and toss everything together.

Top with sliced spring onions and chopped coriander and serve with rice.

Caramelised Pineapple and Baked Tofu (Kho Manor Nung To Hu)- Cambodia

Utensils needed:

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