Soak the mushrooms and the almonds separately in 1 cup of water each.

Cut the pineapple in half and score the pulp into 1 cm cubes. Carefully scoop out the cubes, save the juice and set both aside.

Cut red peppers into 1 inch squares and set aside as well.

Finely slice the chili pepper, grate both the ginger and the garlic and set aside.

Cube the tofu and coat it in corn starch.

In a large pan heat 1 tablespoon of sesame oil, add the tofu and fry until golden and crispy. Remove the tofu from the pan.

In the same pan heat a dash of olive oil, then stir fry the red peppers for aroud 5 minutes.

Wash and roughly chop the soaked mushrooms, add it to the pan with the peppers and stir fry all together for another 3-4 minutes. Set aside.

Add another dash of sesame oil, and stir fry the pineapple cubes until caramelized. Set aside.

Peel the almonds by simply press each of them between two fingers. Toast on a very hot pan for around 1 minutes on both sides. Set aside.

The sauce. In a bowl combine corn starch, ginger, garlic, chili pepper, soy sauce, pineapple juice and hosin sauce. Whisk well. Add the vegetable stock, whisk again, then heat on a pan until it thickens (4-5 minutes).

Mix in the crispy tofu, the stir fried veggies, the caramelized pineapple and the toasted almond. Cook for a couple of minutes then serve into the pineapple bowls topped with sesame seeds, chili pepper and spring onions.