Bean Curd with Pineapple

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Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
    
Prep
10 min.
Cook
20 min.
Ready In
30 min.
     2 servings

Nutrition Facts

Serving Size 283g
Amount per Serving
Calories 38446% of calories from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 3g 14%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1039mg 43%
Total Carbohydrate 21g 7%
Dietary Fiber 1g 2%
Sugars 4g
Protein 32g
Vitamin A 3% Vitamin C 7%
Calcium 45% Iron 76%
* based on a 2,000 calorie diet How is this calculated?
 
Metric measurements

Ingredients

1pound bean curd
1large pineapple chunks can*
1teaspoon corn flour
2tablespoons soy sauce
2tablespoons sherry dry
1x vegetable oil *
1each scallions, spring or green onions chopped
1cup bean sprouts
* Nutrition Facts

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: last updated: 2012-03-31

 
 
 
 
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