Kho Manor Nung To Hu (Cambodian Pineapple and Tofu)

Kho Manor Nung To Hu (Cambodian Pineapple and Tofu)

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Even just for a minute... Often fresh fruit takes a starring role in savoury dishes, such as mango and chilli salsa or this delicious and quick pineapple and tofu dish. Apart from marinating the tofu, the dish is very quick to whip up and will have even the most tofu-wary coming back for more. I served this up to a table full of dinner guests, several  of which remarked "I don't usually like tofu, but I love this!". Drain the tofu of any liquid in the packet, then squeeze the block gently in your hands to remove as much liquid as possible (if your tofu doesn't withstand gentle squeezing then you have bought the wrong type of tofu - you want hard tofu not firm tofu, it should be a fairly solid block).2. Cut the tofu into about 2cm squared cubes and place in a bowl or tupperware container.3. Add the garlic, lemongrass, sugar, soy sauce, mushroom sauce, black pepper and sesame oil and stir well to coat. Leave the tofu to marinate for 2 hours (more is fine, you can leave it over night if you want), stirring every now and then to ensure even marinating.4. Add the pineapple and water and simmer for about 15 minutes. Stir through the fresh coriander and serve immediately. Serves 3-4 as a meal with rice. NOTE: Mushroom sauce is generally used as a vegetarian alternative to oyster sauce, it is pretty widely available in Asian supermarkets and some regular supermarkets. If you can't find any, check the Asian section of your supermarkets for anything which is labelled as "Stir Fry Sauce" with no other specific descriptions. These generic sauces are usually vegan friendly (you will have to check the back to make sure) and are made from either mushroom stock or a soy bean product.

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