Straight to Wok Sweet & Sour

Serves 2 • Prep 10 min • Cooking 20 min

Vegans

1 pack Straight to Wok Naked

100g rice noodles 

1/2 tin drained pineapple pieces 

1 red pepper, sliced with seeds removed 

2 garlic cloves, sliced

1 onion, cubed 

150g tenderstem broccoli 

75g black kale, stalks removed and chopped into big pieces 

Olive oil

Sea salt  

For the Sweet & Sour Sauce 

300ml pineapple juice 

1 tbsp garlic paste

1 tbsp ginger paste

1 tbsp dark soy sauce 

2 tbsp white wine vinegar 

2 tbsp light soft brown sugar 

3 tbsp tomato ketchup 

1 tbsp sweet chilli sauce 

1 tbsp corn flour

Do this stuff

Preheat the oven to 180°c.
To make the Sweet & Sour sauce, mix the cornflour with 1-2 tablespoons of pineapple juice in a ramekin to make a paste. In a small saucepan add all the other sauce ingredients combine and when the sauce begins to bubble whisk in the cornflour paste until the sauce thickens. Lower the heat and allow the sauce to rest on the hob. 
Bring a pan of salted water to the boil and add the tenderstem broccoli. Blanch until the stems are tender, remove from the water with a slotted spoon and put to one side. Keep the water on the hob. 
Put the kale on a baking tray and drizzle with oil and sprinkle with sea salt, bake in the oven for 10 mins or until the kale is crisp but not blackened. 
Heat a wok to hot and add a splash of oil and the onions, peppers and garlic, fry for around 5 mins. Add the pineapple and Straight to Wok Tofoo cubes and continue to toss for another 6 mins. Add the Sweet & Sour sauce. 
Add the rice noodles to the water for 1 minute. Drain and divide between two bowls, do the same with the broccoli and Sweet & Sour and add some of the black kale crisps to each portion.