Pineapple Tofu with Cashews
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This recipe makes 4 servings
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 |
Ingredients
- 1 pkg (454 g) firm or extra-firm tofu
- 2 tbsp vegetable oil
- 2 green onions, sliced
- 1 clove garlic, minced
- 1 sweet red pepper, diced
- 2 tbsp sodium-reduced soy sauce
- 1 tsp grated gingerroot
- 1/4 tsp salt
- pinch hot pepper flakes
- 1 can (14 oz/398 mL) pineapple tidbits
- 1/2 cup unsalted cashews
- 1 tsp cornstarch
- 2 tbsp 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
- Keywords : Main Course; Dinner; Lunch; Vegetarian; Skillet; Tofu; Pineapple; Red pepper; Cashews;
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