Chilli Tofu with Rice and Greens

Press as much water out of the tofu as possible and cut into small-medium slices.

Bake or pan fry the tofu in a non-stick pan until golden brown, then set aside.

Put pineapple juice, sweet chilli sauce, chilli sauce, tamari, soy sauce, and rice wine vinegar in a medium saucepan.

Bring the mixture to a boil, then turn down to a simmer and cook for around 8 minutes or until thickened to a syrup.

Add the tofu back into the pan and continue to cook for a further 3 minutes.

Take off the heat and serve over rice with steamed veggies.