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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 283.0
  • Total Fat: 13.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 406.8 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 11.8 g

View full nutritional breakdown of PIneapple Tofu Stir Fry calories by ingredient
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PIneapple Tofu Stir Fry

Submitted by: IAMKEEBLER
PIneapple Tofu Stir Fry

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.

Makes 2 servings, 1 1/2 cups each

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

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.

Makes 2 servings, 1 1/2 cups each

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes


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


Directions

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.

serve over brown rice or udon noodles



Number of Servings: 2

Recipe submitted by SparkPeople user IAMKEEBLER.






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