Tofu with Pineapple and Almonds
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 437.6
- Total Fat: 21.1 g
- Cholesterol: 0.0 mg
- Sodium: 157.2 mg
- Total Carbs: 49.6 g
- Dietary Fiber: 7.2 g
- Protein: 12.3 g
View full nutritional breakdown of Tofu with Pineapple and Almonds calories by ingredient
Introduction
Easy and Delicious Easy and DeliciousNumber of Servings: 4
Ingredients
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2 oz (24 whole kernels) Almonds
340 gram(s) Fusia Organic Tofu Extra Firm Aldi's (rg)
0.125 cup Flour - Gold medal all purpose flour
.25 tsp Salt (table) (by CYNDYY1)
1 dash Pepper, black
3 tbsp Extra Virgin Olive Oil
1 medium (2-1/2" dia) Onions, raw
74 gram(s) bell pepper, red, sweet, raw
.75 cup, pieces or slices Mushrooms, fresh
4.5 cup Dole Pineapple Chunks in 100% Pineapple Juice
0.065 cup Corn Starch
Tips
Very easy and so good.
Directions
Remove moisture from tofu by wrapping block in a towel for 30 minutes, then cut into 1" cubes. Add flour, salt and pepper and toss to coat tofu evenly.
Peal the onion and cut into quarters. Then slice.
Remove the seeds from red bell pepper, cut into quarters and slice.
Drain pineapple and reserve juice.
Heat 2 T. of oil in skillet and add the almonds, Lightly toast until golden, stirring to prevent burning - approx 1-2 minutes. Remove from the pan with a slotted spoon. Reserve.
Add the tofu to the skillet and stir occasionally until all sides of the tofu are nicely golden. Remove from the pan and keep warm.
Add remaining 1 T. of oil to the skillet and add the onion. Saute until translucent. Add peppers and cook for an additional 2 minutes, stirring frequently.
Lower the heat slightly. Add the tofu and trained pineapple and mushrooms.
Cover the skillet and let cook for about 5 minutes.
Mix 1 T. of corn starch with pineapple juice and add water if necessary to make 1 cup.
Return heat to medium-high and add the juice and cornstarch mixture.
Stir continuously until thickened.
Add almonds to pan, saving some for decoration.
Test for seasoning and serve with rice or quinoa.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user HAPPYAT110-113.
Peal the onion and cut into quarters. Then slice.
Remove the seeds from red bell pepper, cut into quarters and slice.
Drain pineapple and reserve juice.
Heat 2 T. of oil in skillet and add the almonds, Lightly toast until golden, stirring to prevent burning - approx 1-2 minutes. Remove from the pan with a slotted spoon. Reserve.
Add the tofu to the skillet and stir occasionally until all sides of the tofu are nicely golden. Remove from the pan and keep warm.
Add remaining 1 T. of oil to the skillet and add the onion. Saute until translucent. Add peppers and cook for an additional 2 minutes, stirring frequently.
Lower the heat slightly. Add the tofu and trained pineapple and mushrooms.
Cover the skillet and let cook for about 5 minutes.
Mix 1 T. of corn starch with pineapple juice and add water if necessary to make 1 cup.
Return heat to medium-high and add the juice and cornstarch mixture.
Stir continuously until thickened.
Add almonds to pan, saving some for decoration.
Test for seasoning and serve with rice or quinoa.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user HAPPYAT110-113.
Member Ratings For This Recipe
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PEMELTZ
