Pineapple Tofu with Cashews

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2006

Ingredients

  • 1 pkg (454 g) tofu
  • 2 tablespoons vegetable oil
  • 2 onions sliced
  • 1 clove garlic minced
  • 1 red pepper diced
  • 2 tablespoons sodium-reduced soy sauce
  • 1 teaspoon grated gingerroot
  • 1/4 teaspoon salt
  • pinch hot pepper flakes
  • 1 can pineapple tidbits
  • 1/2 cup unsalted cashew
  • 1 teaspoon cornstarch
  • 2 tablespoons chopped fresh coriander

Method

Drain and pat tofu dry; cut into 1-inch (2.5 cm) cubes.

In large skillet, heat oil over medium-high heat; fry tofu until golden and crisp on edges, about 7 minutes.

Add green onions, garlic, red pepper, soy sauce, ginger, salt and hot pepper flakes; fry over medium heat, gently stirring occasionally, until softened, about 3 minutes.

Stir in pineapple with juice and cashews; bring to boil. Reduce heat and simmer until almost no liquid remains, about 5 minutes.

Whisk cornstarch with 1 tbsp (15 mL) water; stir into tofu mixture and simmer until clear and glossy, about 1 minute. Stir in coriander.

Nutritional facts Per serving: about

  • Sodium 459 mg
  • Protein 13 g
  • Calories 323.0
  • Total fat 20 g
  • Cholesterol 0 mg
  • Saturated fat 3 g
  • Total carbohydrate 29 g

%RDI

  • Iron 22.0
  • Fibre 0.0
  • Folate 27.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 20.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 95.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pineapple Tofu with Cashews

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