PINEAPPLE AND SESAME TOFU
This is a great dish if you are new to tofu. The strong flavours of the marinade and pineapple help hide the tofu taste and the tofu itself crisps up nicely. If fresh pineapple is out of season use tinned instead.
Provided by PinkCherryBlossom
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
TOFU WITH PINEAPPLE
Make and share this Tofu With Pineapple recipe from Food.com.
Provided by Dancer
Categories Pineapple
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 187.4, Fat 8.8, SaturatedFat 1.3, Sodium 1029.2, Carbohydrate 10.2, Fiber 1.8, Sugar 4.4, Protein 18.9
PINEAPPLE FRIED RICE WITH TOFU
This is a sweet fried rice with a pleasing bite of ginger. Before you begin to stir-fry, cook rice if you don't have any left over, and have everything prepped and close at hand.
Yield serves 4
Number Of Ingredients 13
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.
SESAME PINEAPPLE TOFU
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.
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