Instructions
Follow the steps and taste along the way.
Cook the rice
Rinse the rice in a sieve. Put it in a saucepan, add 650 ml of water and 3 g of salt, and bring to a boil. Cover and cook over the lowest heat for 35–40 minutes, until the grains are tender. Remove from the heat and leave covered for another 10 minutes; prepare the tofu and sauce while it rests.
Prepare the ingredients and sauce
Pat the tofu dry with a clean kitchen towel and cut it into roughly 2 cm cubes. Cut the pineapple into chunks, the bell pepper into strips, and the onion into thin wedges. Finely grate the garlic and ginger. In a bowl, whisk together the soy sauce, rice vinegar, lime juice, maple syrup, cornstarch, and 80 ml of water.
Sear the tofu
Heat 15 g of rapeseed oil in a large pan over medium-high heat. Arrange the tofu in a single layer and cook for 8–10 minutes, turning it occasionally so it develops a golden-brown surface on all sides. Transfer it to a plate.
Bring out the flavor of the pineapple and vegetables
Add the remaining 10 g of oil to the same pan. Sear the pineapple for 3–4 minutes without stirring it often, so the edges caramelize. Add the bell pepper and onion and cook for another 3 minutes; the vegetables should soften only slightly and remain firm. Stir in the garlic and ginger and cook for about 30 seconds, stirring.
Finish the sauce and serve
Return the tofu to the pan and pour in the prepared sauce; stir it once more before adding it so the cornstarch doesn't settle. Cook for 1–2 minutes, stirring constantly, until the sauce thickens and coats the ingredients. Taste; the acidity should be distinct and balanced by the sweetness of the pineapple. Serve with the rice and sprinkle with sesame seeds and finely chopped spring onion.
