Recipe for 2 persons: boiled rice (basmati or jasmine), 1 packet of Tofu Curry from 'De Hobbit' (cubed), sesame seeds, spring onion (finely chopped), 1 red pepper (finely sliced), 1 onion (sliced into rings), a handful of fresh (or canned) pineapple cubes (with an extra handful of cubes for stir-frying), 6 to 8 tbsp pineapple juice, 1 clove of garlic, 1 piece of ginger (3 cm finely chopped: 1 part for sauce and 1 part for the stir fry), 2 tbsp tapioca flour, 2 tbsp soy sauce, 1 tbsp cane sugar or maple syrup, olive oil, salt and pepper.
Mix in a blender the sauce ingredients: soy sauce, cane sugar (maple syrup), pineapple and pineapples juice, tapioca flour and 1 piece of ginger. Tip: add more juice if the sauce is too thick and more tapioca flour if the sauce is too liquid.
Stir-fry the onion and red pepper in olive oil with a pinch of salt until tender and place in a bowl. Fry the tofu curry cubes in the same pan until nicely browned and add the garlic and ginger after a few minutes.
Now add the vegetables back to the Tofu Curry together with the sauce and stir-fry everything for another 1min.
Serve with the rice, sesame seeds and chopped spring onions.