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Pineapple Tofu Stir-Fry with Cashews

Instructions

1. Drain and pat tofu dry; cut into 1-inch (2.5 cm) cubes.
2. In large skillet, heat oil over medium-high heat; stir- fry
tofu until golden and crisp on edges, about 7 minutes.
3. Add green onions, garlic, red pepper, soy sauce, ginger,
salt and hot pepper flakes; stir- fry over medium heat,
gently stirring occasionally, until softened, about 3 minutes.
4. Stir in pineapple with juice and cashews; bring to boil.
Reduce heat and simmer until almost no liquid remains,
about 5 minutes.
5. Whisk cornstarch (or arrowroot flour) with 1 tbsp (15 mL)
water; stir into tofu mixture and simmer until clear and
glossy, about 1 minute. Stir in coriander. Serve.

Ingredients

1 1/2 cup Candied pineapple (tidbits)
1/2 cup Cashew nuts, raw (unsalted)
2 tbsp Cilantro (coriander) (chopped fresh)
1 tbsp Cornstarch (Alternative thickeners: barley or arrowroot flour)
1 tsp minced Ginger root
2 stalk(s) Green onion, scallion, ramp (sliced)
1/2 tsp Hot pepper (chili) flakes
2 tbsp Olive oil
1/4 tsp Salt
2 tbsp Soy sauce, low sodium
1 medium pepper(s) Red bell pepper (diced)
450 gm Tofu, regular, extra firm

Notes:

Tofu is an great source of plant based protein and an excellent source of iron and calcium!

Dietary servings Per Portion
Meat Alternative 1.3
Vegetables 0.6

Energy sources
Carbohydrates 49%
Fat 36%
Protein 15%

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