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Pineapple Tofu Stir-Fry

July 12, 2009

Most of my meal inspiration comes from the fact that I buy way too much food and panic when I look through my fridge and find that things are about to spoil if I don’t use them soon. Hence, why there has been so many tofu recipes on here recently. Also the fact that I am the only one that eats tofu, B like I mentioned before, won’t go near a 10 foot radius of any tofu activity. Another ingredient that has been sitting in my fridge is pineapple, so I decided to combine the two and make a sweet and sour tofu stir-fry.

The chili sauce in this recipe gives the dish a really nice heat, but if you are sensitive to spice, use half the amount or omit the garlic chili sauce all together. I haven’t used bamboo in a while and immediately upon eating this dish, I remembered why bamboo is one of my favorite ingredients in Chinese cuisine. Unfortunately, I didn’t have fresh bamboo on hand, so I resorted to canned bamboo that you can find at any Asian supermarket or in the Asian isle at most grocery stores. Most people picture pandas when I mention bamboo, and wonder why we would eat such a thing. Bamboo is actually extremely common in Chinese dishes and adds a wonderful texture to the overall appearance of the dish. Fresh bamboo has a nutlike flavor, mild but distinctive and sharp. Although it doesn’t taste like much, bamboo absorbs various flavors really well and syncs with all the other fresh veggies in the dish. One of my favorite ways to eat bamboo is stir-fried with ground beef, green onions, salt and a little oil. My grandma makes this dish every time she finds fresh bamboo at the supermarket. Give it a try the next time you are wandering down the ethnic isle, the different dishes you can create will be well worth your interest.

Pineapple Tofu Sir-Fry

Serves 1

1/2 cup pineapple chunks

1.5 tablespoon pineapple juice

2.5 teaspoon rice wine vinegar

1/2 tablespoon soy sauce

1/2 tablespoon ketchup

1 teaspoon brown sugar

1 teaspoon chili garlic sauce

1/2 teasoon cornstarch

1/3 block of firm tofu, cut into blocks

1 garlic clove, minced

1 ginger root, minced

1/2 cup red bell pepper, julienned

1/2 cup bean sprouts

1/4 cup bamboo slices

1/4 cup snap peas

1 scallion, sliced

1 teaspoon toasted sesame seeds (optional)


1. Whisk pineapple juice, vinegar, soy sauce, ketchup, sugar, and chili sauce in a bowl.

2. Marinade the tofu for 5 minutes and add cornstarch until sauce thickens

3. Heat a frying pan with garlic and ginger and throw in bean sprouts, bell peppers, bamboo shoots and snap peas and cook for 5 minutes

4. Toss in tofu and sauce mixture, but reserve 1 tablespoon of sauce mixture

5. Mix all ingredient well in the frying pan until everything is heated through, toss in scallions

6. Plate tofu mixture and pour remaining sauce over the top. Sprinkle some toasted sesame seeds on top



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