Pineapple Tofu Shrimp Saute Recipes

Steps:

• Make the salad: Place tofu slices on a rimmed baking sheet between layers of paper towels. Place a baking sheet weighted with heavy cans on top of the tofu. Let stand for 30 minutes. Pat tofu until completely dry.
• Place shrimp in a bowl. Puree vinegar, honey, sambal oelek, garlic, and ginger in a food processor until smooth, and pour over shrimp. Turn shrimp until well coated. Cover and refrigerate, turning once, for 1 hour.
• Preheat grill to medium. Cut pineapple lengthwise along sides of core into 2 large pieces, then slice each piece lengthwise into thirds. Reserve remaining center piece for another use. Grill pineapple, turning frequently, until brown, 4 to 5 minutes per side. Brush tofu with oil, sprinkle with the salt and pepper, and grill, turning once, until brown, 2 to 3 minutes per side. Grill shrimp, turning once, until opaque, 2 to 3 minutes per side.
• Cut pineapple crosswise into 1/4-inch-thick slices. Cut tofu into 1/2-inch cubes. Peel shrimp, and combine with pineapple, tofu, carrots, cucumber, jicama, and mint in a salad bowl.
• Make the dressing: Whisk together ingredients in a small bowl. Pour over salad, and toss until well combined.

Steps:

• In a saute pan, combine butter and sugar over medium heat.
• Add pineapple and cook for 5 minutes.

Steps:

• In a large, nonstick skillet, heat butter and oil over medium heat.
• Add garlic, shrimp and tofu; saute until shrimp just begin to turn pink, about 4 minutes.
• Push food in skillet to edge of pan and warm pineapple briefly in center.
• Add lemon juice, sugar, soy sauce and parsley.
• Swirl pan to distribute juices and gently mix pineapple with shrimp.
• Transfer mixture to warmed serving platter or individual dishes and garnish with lemon slices.