Pineapple Tofu Stir-Fry with Cashews

Instructions

  • Drain and pat tofu dry; cut into 1-inch (2.5 cm) cubes.
  • In large skillet, heat oil over medium-high heat; stir- fry
    tofu until golden and crisp on edges, about 7 minutes.
  • 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.
  • Stir in pineapple with juice and cashews; bring to boil.
    Reduce heat and simmer until almost no liquid remains,
    about 5 minutes.
  • 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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