Pineapple Tofu Food

PINEAPPLE TOFU STIR-FRY

Steps:

• 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.
• 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.
• 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.

PINEAPPLE FRIED RICE

Steps:

• If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing. Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside.
• Crumble the cold rice between your fingers to separate the grains, and set aside.
• Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan. Add the onion and toss until soft, 3 to 5 minutes. Add the garlic and toss until fragrant and soft, about 1 to 2 minutes. Add the ginger and toss for another minute.
• Add the remaining tablespoon of oil, then add the rice. Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes. Add the green onions and toss to combine. Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple.

SWEET CHILLI TOFU WITH PINEAPPLE STIR-FRIED NOODLES

Steps:

• Pour boiling water over the noodles and set aside to soften for 15 mins. Cut the tofu in half through the centre to make 2 thinner pieces, then in half the other way to make 4 rectangles, and in half on the diagonal to make 8 triangles. In a frying pan, mix the chilli sauce, 2 tbsp soy and 3 tbsp pineapple juice. Add the tofu and cook until the sauce is thick and sticky, turning the tofu halfway through cooking. Tip into a serving dish with any sauce and keep warm.
• Drain the noodles. Heat the oil in the pan, add the peppers and the white parts of the spring onions and and fry for 8-10 mins until the peppers have defrosted and softened. Add the pineapple, noodles and remaining soy sauce, then toss together and heat through. Serve with the tofu, scattered with the green parts of the spring onions.

PINEAPPLE TOFU

Steps:

• Mix all the ingredients in a ziploc bag. Let sit one hour.
• Pre-heat the oven to 375°F
• Put the mix in a casserole. Cover with foil. Bake for an hour.
• Serve with white rice and veggies on the side.

THAI TOFU WITH PINEAPPLE AND VEGGIES

Steps:

• Cut the tofu into 6 slabs crosswise. Blot well on paper towels, then cut into dice.
• Heat 1 tablespoon of the oil with the soy sauce in a stir-fry pan. Add the tofu and stir-fry over medium-high heat until golden on most sides, about 10 minutes. Transfer to a plate and set aside.
• Heat the remaining tablespoon of oil in the same pan. Add the onion and carrots and sauté over medium heat for 5 minutes.
• Add the peas, pineapple, baby corn, tomatoes, coconut milk, optional lemongrass, and curry powder. Gently stir in the tofu. Bring to a simmer, then cook for 5 minutes.
• Combine the cornstarch and optional curry paste in a cup or small bowl. Add enough water to dissolve, then pour the mixture into the pan. Simmer gently until the liquid has thickened.
• Stir in the cilantro and season with salt. Serve at once in shallow bowls over plenty of hot cooked grain.
• variation
• Try substituting a leek for the onion in this dish. Use the white portion of a medium or large leek; cut in half lengthwise, then slice into 1/4-inch half-circles. Rinse well in a colander before using.
• menu suggestions
• As mentioned in the headnote, this is a plentiful dish, so an interesting salad is enough to complete the meal. Two good choices are Bok Choy, Red Cabbage, and Carrot Salad (page 176) or Spinach and Red Cabbage Salad with Oranges and Almonds (page 180). Try the latter with the Sesame-Ginger Salad Dressing (page 222) option. If you'd like a little something extra with the meal, add prepared vegan dumplings or spring rolls (from your grocer's frozen foods section).
• nutrition information
• Calories: 322
• Total Fat: 14g
• Protein: 15g
• Carbohydrates: 40g
• Fiber: 14g
• Sodium: 500mg

TOFU WITH PINEAPPLE

Steps:

• Cut drained tofu into small cubes.
• Drain syrup from the pineapple, retaining 1 tbsp of it.Dissolve cornflour in this.
• Stir in sherry and soy sauce.Add tofu and let stand for 15 minutes.
• Heat oil in a wok and stir fry the marinated tofu till the liquid has been absorbed.Remove and drain.
• Add a little more oil and stir-fry the green onion, bean sprouts and pineapple for 1 minute.
• Add tofu, cook for 2 minutes.
• Serve with boiled rice.