Hawaiian Stir-Fried Tofu-USA

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Hawaiian Stir-Fried Tofu

 

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.

Makes 4 servings.