What ingredients do I need?
2.5 cups pineapple juice (or for extra snazz use pinapple, lime & coconut juice like i’m using!)
4 tablespoons ketchup
2 table spoons soy sauce
1 table spoon vinegar
1 teaspoon of chilli powder
2 table spoons muscavado sugar
3 table spoons of Flour
A sprinking of Chilli powder
Quarter of a pepper per person.
1 cup of dried chickpeas (per person)
Firstly to get maximum flavour we want to use half of the sauce as a marinade and half as a cooking sauce, so we will want to make that now so we can start marinating the tofu. Add all the sauce ingredients to a job and stir well.
Next up cut up the tofu into small cubes, place them in a resealable bag and pour half the sauce on top. You will then want to keep this in the fridge for at least a couple of hours.
Once marinated, it’s time to prep for starting cooking, firstly put you chickpeas into a saucepan of water and put on a high heat, and put a small amount of oil into a wok and put that on a high heat.
Once the chickpeas start to soften a bit place the tofu out of the marinade and into the wok. Keep cooking until much firmer, crispier and golden brown.
Now pour the sauce and any remaining marinade into the the wok, and strain your chickpeas (assuming they are softened now).
Next put together all the chickpea seasoning ingredients into a bowl and then mix well, next place the chickpeas inside and mix well again until they’re all completely covered.
Next put a friendly covering of oil in a griddle or frying pan and put on a high heat.
After around 3 minutes place the chickpeas onto the griddle/pan, do a handful at a time and put them in the pan gently to prevent oil splashes.
Keep cooking until the oil is mostly disappeared and when the chickpeas are looking crispy and golden brown. Then slice up your pepper and put on the pan and sprinkle with garlic powder, chilli powder and coriander leaf. Keep cooking until that is firmer and slightly crispy.
And that’s it you’re ready to plate and serve!