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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 254.1
  • Total Fat: 12.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 571.3 mg
  • Total Carbs: 39.4 g
  • Dietary Fiber: 3.9 g
  • Protein: 12.1 g

View full nutritional breakdown of Pineapple Tofu Stir-Fry calories by ingredient
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Pineapple Tofu Stir-Fry

Submitted by: SRHSTEELE

Introduction

At last - a sweet-and-sour dish with a fresh, not cloying, taste. Add a pinch of crushed red pepper, a splash of chile-garlic sauce or a dash of hot sauce to give it a little heat.

At last - a sweet-and-sour dish with a fresh, not cloying, taste. Add a pinch of crushed red pepper, a splash of chile-garlic sauce or a dash of hot sauce to give it a little heat.


Number of Servings: 2

Ingredients

    1 8-ounce can pineapple chunks or tidbits, 3 tablespoons juice reserved
    5 teaspoons rice vinegar
    1 tablespoon reduced-sodium soy sauce
    1 tablespoon ketchup
    2 teaspoons brown sugar
    7 ounces extra-firm, water-packed tofu, drained, rinsed and cut into 1/2-inch cubes (See Tip for Two)
    1 teaspoon cornstarch
    3 teaspoons canola oil, divided
    1 tablespoon minced garlic
    2 teaspoons minced ginger
    1 large bell pepper, cut into 1/2-by-2-inch strips

Tips

Make Ahead Tip: The tofu can marinate (Step 1) for up to 30 minutes.
Tips for Two
Tofu
Storage: Rinse leftover tofu, place in a storage container and cover with water; it keeps up to 4 days in the refrigerator if the water is changed every day or 2; freeze tofu for up to 5 months. (Freezing tofu yields a pleasingly chewy result that some people prefer. Don't be surprised if the frozen tofu turns a light shade of caramel.)
Uses: Crumble and use instead of the meat in your favorite tuna or chicken salad recipe; dice and add to a vegetable stir-fry; add leftover silken tofu to smoothies.


Directions

Pineapple Tofu Stir-Fry
From EatingWell: EatingWell Serves Two

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Your rating: None Average: 4.5 (25 votes)
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At last - a sweet-and-sour dish with a fresh, not cloying, taste. Add a pinch of crushed red pepper, a splash of chile-garlic sauce or a dash of hot sauce to give it a little heat.



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READER'S COMMENT:

"This was amazing! My husband and I loved this and made great leftovers, as well. I do recommend doubling the recipe if you want leftovers or if you want to have seconds available. The sauce is so delicious and just the right amount. We...
RecipeAdd/Read Reviews (7)login to saveprintshare 2 servings, 1 1/2 cups each

Active Time: 35 minutes

Total Time: 35 minutes
Nutrition Profile
Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High calcium | High potassium | Gluten free |

View Our Nutrition Guidelines Ingredients
1 8-ounce can pineapple chunks or tidbits, 3 tablespoons juice reserved
5 teaspoons rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon ketchup
2 teaspoons brown sugar
7 ounces extra-firm, water-packed tofu, drained, rinsed and cut into 1/2-inch cubes (See Tip for Two)
1 teaspoon cornstarch
3 teaspoons canola oil, divided
1 tablespoon minced garlic
2 teaspoons minced ginger
1 large bell pepper, cut into 1/2-by-2-inch strips



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Preparation
1.Whisk the reserved 3 tablespoons pineapple juice, vinegar, soy sauce, ketchup and sugar in a small bowl until smooth. Place tofu in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 5 minutes. Add cornstarch to the remaining sauce and whisk until smooth.
2.Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the skillet using a slotted spoon. Whisk any remaining marinade into the bowl of sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a plate.
3.Add the remaining 1 teaspoon oil to the skillet and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add bell pepper and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple chunks (or tidbits) and cook, stirring gently, until heated through, about 2 minutes more.


Serving Size: 2 servings, 1 1/2 cups each

Number of Servings: 2

Recipe submitted by SparkPeople user SRHSTEELE.






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