Start by making the sauce: drain the juice from the pineapple into a saucepan, add the red pepper and chilli and bring to a boil. Lower the heat to a simmer, cover and cook for about 10 minutes.
Puree in a food processor and then return to the pan, add the sugar, vinegar, Henderson's relish, 1/2 the chunks from the tin of pineapple and the baby corn
Simmer for 10-15 minutes until slightly reduced and sticky. Set aside.
Meanwhile, dry the tofu on kitchen paper and then into small cubes, toss in the cornflour to coat and fry over a medium heat until goldena dn crispy on all sides. Once cooked place on a plate until ready to use.
When ready to serve, heat the sauce, then stir in the tofu. Cook for a couple of minutes to heat the tofu and then serve with rice.
