Pineapple, Tofu and Vegetable Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
7 oz (200 grams) Firm Tofu, cut into 1/2" cubes3 slices Pineapple (canned) chopped into chunks)3 Tblspn Pineapple Juice, reserved from can1 Tblspn Rice vinegar1 Tblspn Soy Sauce, reduced sodium1 Tblspn Ketchup, reduced sodium2 Tsp Brown Sugar1 Tsp Cornstarch2 Tsp Canola Oil1 Tblspn Garlic, minced2 Tsp Ginger, grated1 Large Red Bell Pepper, sliced thinly3 cups Mung Bean Sprouts1/2 cup Green Onions, sliced
Whisk the 3 tblspn pineapple juice, vinegar, soy, ketchup and sugar in a small bowl.
Place the cubed tofu in a bowl and marinate with 2 tblspn of the marinade for 5 to 15 minutes.
Whisk the cornstarch with the remaining marinade.
Heat 1 tsp of the oil in skillet over a medium to high heat. Transfer the tofu to the skillet with a slotted spoon. Whisk any remaining marinade into the bowl of sauce.
Cook the tofu until it is golden brown. Remove the tofu onto a plate. Place the other 1 tsp of oil into skillet and stir fry the sprouts, onion, garlic and ginger for @5 minutes, add pineapple and remaining marinade and cook until thickened add the tofu and toss until heated through.
Makes 2 serves @ 1 1/2 cups each.
Place the cubed tofu in a bowl and marinate with 2 tblspn of the marinade for 5 to 15 minutes.
Whisk the cornstarch with the remaining marinade.
Heat 1 tsp of the oil in skillet over a medium to high heat. Transfer the tofu to the skillet with a slotted spoon. Whisk any remaining marinade into the bowl of sauce.
Cook the tofu until it is golden brown. Remove the tofu onto a plate. Place the other 1 tsp of oil into skillet and stir fry the sprouts, onion, garlic and ginger for @5 minutes, add pineapple and remaining marinade and cook until thickened add the tofu and toss until heated through.
Makes 2 serves @ 1 1/2 cups each.
Nutritional Info Amount Per Serving
- Calories: 286.3
- Total Fat: 9.3 g
- Cholesterol: 0.0 mg
- Sodium: 479.8 mg
- Total Carbs: 44.5 g
- Dietary Fiber: 7.1 g
- Protein: 15.6 g
Member Reviews
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CD8618303
Trying Tofu for the first time, I picked a good recipe! Used half the sprouts and added cooked Carrot Chips, Snap Peas and sliced Mushrooms. Made a ton and had left overs for days, it just kept getting better. Served over rice with Sriracha Sauce! Had to change nutritional info a bit, but worth it! - 4/6/11
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LOVELYASHES90
I made this last week to meal prep for my lunches and it was absolutely delicious. I followed the recipe exactly except I used extra firm tofu and a bag of frozen stir fry vegetables, and ate it with brown rice. But I loved it and will definitely be making it again. Maybe with shrimp next time. - 4/30/17
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GIELLIOT
This recipe is great. Definitely adaptable. Note that this is nearly exactly the same as an Eating Well recipe published on its website. - 2/25/13
Reply from FLOWERDALEJEWEL (2/26/13)
Thanks it was from the Eating Well website, but changed a tad. I actually thought I had made mention of it. I've posted a couple of Eating Well recipes here on Sparks
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LBRITT26
AT first I thought the marinade sounded like a strange concoction, but it's actually delicious!!! Loved this recipe. I, too, used a frozen stir-fry mix from trader joe's and everything went well together. Loved the addition of pineapple to it; that's why I tried the recipe in the first place!! - 3/17/10