1. Combine all pineapple honey dressing ingredients in a pot.
2. On low heat, lightly warm up then let steep for an hour or more.
3. Slice the tofu into cubes.
4. Pour some of the dressing over
and let steep for an hour.
5. When the tofu is well steeped, combine all the fruits and
tofu together. Place on a plate and serve.
6. Garnish with toasted sesame seeds, burnt coconut flakes and
a mint leaves.
Recipe written by Chef Yip, Huber's Butchery In-House Chef. Copyrights (C) Huber's Butchery