Bean Curd with Pineapple
Submitted by IZABEL
Sweet-savory stir-fried tofu marinated in pineapple syrup, soy sauce, and dry sherry, then wok-tossed with crunchy bean sprouts. Vegetarian and ready in 30 minutes.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minPineapple and tofu might sound like an odd couple, but give them a hot wok and a splash of sherry and they’ll surprise you.
The tofu gets a 15-minute soak in a quick marinade made from pineapple syrup, soy sauce, dry sherry, and cornstarch. That short rest lets it absorb a sweet-salty flavor that caramelizes beautifully when it hits the oil.
Once the tofu is golden and the marinade is absorbed, pineapple chunks, crunchy bean sprouts, and scallions get a fast stir-fry to finish things off.
Serve it over steamed rice and enjoy the way the sweet, tangy pineapple plays against the savory soy.
Kitchen Tips
- Drain the tofu well and pat it dry before marinating. Excess water dilutes the marinade and prevents a good sear in the wok.
- Save that pineapple syrup from the can. Only a tablespoon goes into the marinade, but you can use the rest in smoothies or cocktails.
- Stir-fry the bean sprouts for no more than a minute. They should stay crunchy and fresh, not wilted and watery.
Variations
- Add a teaspoon of sriracha or chili flakes to the marinade for a sweet-spicy kick.
- Use fresh pineapple instead of canned for a brighter, more tart flavor. You’ll need a tablespoon of orange juice to replace the syrup.
- Toss in sliced water chestnuts or snap peas for extra crunch.
Ingredients
Directions
Cut drained bean curd into small cubes.
Drain syrup from the pineapple, retaining 1 tablespoon of it.
Dissolve cornflour in this. Stir in sherry and soy sauce.
Add bean curd and let stand for 15 minutes.
Heat oil in a wok and stir fry the marinated bean curd until the liquid has been absorbed.
Remove and drain. Add a little more oil and stir-fry the green onion, bean sprouts and pineapple for 1 minute.
Add bean curd, cook for 2 minutes.
Serve with boiled rice.
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