Bean Curd with Pineapple
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Saved in 1 recipe box and 1 cookbook
Saved in 1 recipe box and 1 cookbook
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Metric measurements
* Nutrition Facts
Ingredients
| 1 | pound | bean curd | |
| 1 | large | pineapple chunks | can* |
| 1 | teaspoon | corn flour | |
| 2 | tablespoons | soy sauce | |
| 2 | tablespoons | sherry | dry |
| 1 | x | vegetable oil | * |
| 1 | each | scallions, spring or green onions | chopped |
| 1 | cup | bean sprouts |
Directions
Cut drained bean curd into small cubes.
Drain syrup from the pineapple, retaining 1 tb 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 till 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.
First published: 1996-01-27 last updated: 2012-03-31
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