Pineapple Tofu with Cashews
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 323 |
| pro | 13 g |
| total fat | 20 g |
| sat. fat | 3 g |
| carb | 29 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 459 mg |
| % RDI: | - |
| calcium | 20% |
| iron | 22% |
| vit A | 12% |
| vit C | 95% |
| folate | 27% |
-
1 pkg (454 g) firm or extra-firm_tofu
2 tbsp (25 mL) vegetable oil
2 green onions, sliced
1 clove garlic, minced
1 sweet red pepper, diced
2 tbsp (25 mL) sodium-reduced soy sauce
1 tsp (5 mL) grated gingerroot
1/4 tsp (1 mL) salt
Pinch hot pepper flakes
1 can (14 oz/398 mL) pineapple tidbits
1/2 cup (125 mL) unsalted cashew nuts
1 tsp (5 mL) cornstarch
2 tbsp (25 mL) chopped fresh coriander
Preparation:
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.
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.
Source
Canadian Living Magazine: October 2006
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