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Ingredients: (serves 4)
•    1 tablespoon of oil (coconut, sesame, vegetable)
•    1 onion, chopped
•    A mix of fridge forage vegetables (these could include - a handful of sliced mushrooms, 1 medium red pepper, sliced, 1 medium green pepper, sliced, small handful of green beans, chopped into 1 centimetre pieces)
•    400 gram tin tomatoes (or 4 chopped fresh tomatoes)
•    400 gram tin unsweetened pineapple chunks, drained, juice reserved
•    200 grams of firm tofu, pressed under the weight of a few plates for 30 minutes and then cubed (beans or leftover meat could make a good alternative)

Sauce:
•    2 tablespoons rice vinegar (or another vinegar)
•    2 tablespoons date syrup (or another sweetener such as honey)
•    2 tablespoons soy sauce

Method:
1.    Make the sauce: in a small bowl, stir all sauce ingredients together.
2.    In a wok or large frying pan, heat the oil over a high heat. Add the onion and cook, stirring often about 3 minutes.
3.    Add the fridge foraged vegetables and tofu, increase heat to medium-high and stir-fry 3 minutes. Add the tomatoes (with liquid) and pineapple chunks and stir-fry for 5 minutes.
4.    Cook, stirring, until mixture has thickened slightly, about 2 minutes.
5.    Taste and adjust the sweet/sour balance to your liking with additional date syrup, vinegar and/or soy

Recipe provided by Mark Breen of Seasonal Kitchen for #FoodSavvy Norfolk & Suffolk