Sweet And Savory Pineapple Tofu Stir-Fry Recipe

About this recipe

This vibrant stir-fry combines sweet pineapple with savory tofu and crisp vegetables, making it a perfect dinner option for vegetarians. Quick to prepare and packed with flavor, it's a satisfying meal for any solution seeker.

Ingredients

• - Monin Pineapple Syrup
• 1 Kg Yellow/White Onion 1kg
• 1 stick Organic Celery Stick
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 400 g Manning Impex Frozen Tempeh 400G
• 300G Pack'D Organic & Chopped Pineapple
• 1 Piece Cucumber 1Pc
• - The Tofoo Co. Naked Tofu
• 420G Kingsford Corn Starch, 420G
• - Ds Cjo Soy Sauce For Soup 840ml
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• - Ktc Vegetable Oil
• 500G White Pearl Italian Pudding Rice 500g

Instructions

1. 1. In a small bowl, combine 2 tablespoons cornstarch, 2 tablespoons soy sauce, 1 1/2 teaspoons salt, and 1 tablespoon water. Stir well to form a smooth mixture.
2. 2. Cut 400 g firm tofu into bite-sized cubes and toss them in the cornstarch mixture until evenly coated.
3. 3. Drain 1 can of pineapple chunks, reserving 1/3 cup of the syrup for later use.
4. 4. Heat 2 tablespoons of vegetable oil in a wok or medium skillet over medium-high heat. Add 1 1/2 cups of diced onion and sauté for 3 minutes, stirring constantly. Remove the onion to a bowl.
5. 5. Add 1 tablespoon of vegetable oil to the skillet. Add 1 cup of sliced celery and 3/4 cup of sliced water chestnuts. Sauté for 3 minutes, stirring constantly, then transfer to the bowl with the onion.
6. 6. Add another 2 tablespoons of vegetable oil to the skillet. Cook the tofu cubes until golden and crispy on all sides, about 5-7 minutes.
7. 7. Return the sautéed vegetables to the skillet with the tofu. Add the pineapple chunks and reserved syrup. Stir well and cook for 2-3 minutes until heated through.
8. 8. Serve the stir-fry hot over steamed rice or noodles for a complete meal.