Pineapple And Sesame Tofu Recipes

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.

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.

Steps:

• Cut the tofu into 1/2-inch cubes and place them in a bowl. Pour the soy sauce and sesame oil over the cubes and stir gently. Set aside.
• In a wok or large skillet, heat the vegetable oil. Add the garlic, ginger, and chili paste and stir-fry on medium heat for a minute. Add the peppers, celery, scallions, and the tofu with the marinade, and continue to stir-fry until the vegetables are tender, about 5 minutes. Add the pineapple and rice and stir-fry until the rice is hot, about 3 minutes. Serve topped with toasted cashews.
• This spicy-sweet fried rice is enough, but if you want a side dish, choose Sesame Broccoli (page 193). Pass a plate of Butterscotch Icebox Cookies (page 279) for dessert.

Steps:

• Bring a large saucepan of water to a boil. Cook pasta according to package directions, drain and rinse well under cold water. Mix sesame seeds, 1 tablespoon cornstarch and salt in a shallow dish. Cut the block of tofu lengthwise into 8 thin "steaks." Pat dry with a paper towel, and press both sides into the sesame-seed mixture. Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, about 3 minutes per side. Transfer to a plate, cover Wipe out the pan. Heat the remaining 2 teaspoons canola oil. Add ginger, garlic and chiles and cook, stirring, until fragrant, about 30 seconds. Add snap peas and cook, stirring, until beginning to brown, about 2 minutes more. Add pineapple juice, bring to a boil and cook 2 minutes. Whisk the remaining 1 teaspoon cornstarch and soy sauce in a small bowl until smooth. Add to the pan and cook, stirring, until the sauce is thickened, about 1 minute. Reduce heat to low, add pineapple, sesame oil and the noodles; toss to coat with the sauce and cook until heated through, about 1 minute. Remove the chiles. Serve the noodles with the tofu.