Tofu With Pineapple Recipes

TOFU WITH PINEAPPLE

Tofu With Pineapple image

Make and share this Tofu With Pineapple recipe from Food.com.

Provided by Dancer

Categories Pineapple

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 lb tofu
1 can pineapple chunk
1 teaspoon cornflour
2 tablespoons soy sauce
2 tablespoons dry sherry
oil
1 green onion, chopped
1 cup bean sprouts

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.

Nutrition Facts : Calories 187.4, Fat 8.8, SaturatedFat 1.3, Sodium 1029.2, Carbohydrate 10.2, Fiber 1.8, Sugar 4.4, Protein 18.9

THAI TOFU WITH PINEAPPLE AND VEGGIES

Thai Tofu with Pineapple and Veggies image

Categories Salad Sauce Fry Salad Dressing Pineapple Tofu Spring Healthy Vegan Simmer

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

One 16-ounce tub extra-firm tofu
2 tablespoons olive oil
1 tablespoon reduced-sodium soy sauce
1 medium onion, quartered and thinly sliced
8 baby carrots, halved lengthwise
1 cup frozen green peas
One 15- to 16-ounce can pineapple chunks or slices, drained (reserve juice for a different use)
One 15-ounce can baby corn, undrained
1 cup diced tomatoes
1 cup light coconut milk
2 stalks lemongrass, cut into thirds and bruised, optional
2 teaspoons good-quality curry powder, or to taste
2 tablespoons cornstarch
1/4 to 1 teaspoon red or green curry paste, optional
1/4 cup minced fresh cilantro
Salt to taste
Hot cooked grain (rice, quinoa, or couscous)

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

PINEAPPLE AND SESAME TOFU

Pineapple and Sesame Tofu image

This is a great dish if you are new to tofu. The strong flavours of the marinade and pineapple help hide the tofu taste and the tofu itself crisps up nicely. If fresh pineapple is out of season use tinned instead.

Provided by PinkCherryBlossom

Categories Soy/Tofu

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

285 g firm tofu, drained and cubed
4 tablespoons soy sauce
2 tablespoons sesame seeds
2 tablespoons honey
1 tablespoon sesame oil
3 tablespoons vegetable oil
1 small pineapple, peeled and chopped
1 bunch spring onion, sliced
150 g snow peas, trimmed (mange tout)
1 red chili pepper, sliced
1 garlic clove, chopped

Steps:

In a large bowl mix the soy, sesame seeds honey and sesame oil. Toss the tofu and leave to marinate for as long as desired.
As a general rule new tofu eaters a minimum of 30 minutes up to overnight, for those used to tofu 10 minutes.
Heat 2 tbsp of the veg oil and when hot add the drained tofu. Stir fry for 5 minutes until crispy on the outside, remove and keep warm.
Add the remaining ingredients and stir fry for two minutes. Return the tofu to the pan along with any leftover marinade and heat for 1 minute.
Serve with rice or noodles.

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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.
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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.
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