Hawaiian Stir-Fried Tofu

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Hawaiian Stir-Fried Tofu

Created by D. Weiss

Makes 4 servings

 

1 lb. tofu or tempeh, cut into cubes

1 tablespoon olive oil

3 cloves garlic, minced

1 large onion, sliced

1 small can pineapple chunks, drained with juices

reserved

1 tablespoon low-sodium soy sauce

1 tablespoon cornstarch or arrowroot mixed with 2

tablespoons of pineapple juice

1 teaspoon powdered or freshly grated ginger

1 cup sliced green and red bell pepper

1 cup fresh snow peas

1 cup carrots, julienned

1 cup broccoli, flowerettes

 

Heat oil in wok over high heat. Add the tofu. When

slightly browned on one side add the garlic and onion.

Toss until browned on all sides. Remove the tofu and

sprinkle with soy sauce and ginger, turning to coat.

Stir fry the veggies starting with the firmest,

pushing each addition up the sides of the wok when

cooked. Add more of the reserved pineapple juice to

allow the vegetables to steam. Cover and cook to

desired tenderness. Push the contents of pan up the

side of the wok, add the cornstarch and pineapple

chunks, tossing everything until thickened, about 30

seconds. Serve over hot white or brown rice.

 

 

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