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Bean Curd with Pineapple

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Recipe

 

Yield

2 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 pound bean curd
1 large pineapple chunks
can
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1 teaspoon cornstarch
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2 tablespoons soy sauce, tamari
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2 tablespoons sherry
dry
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1 x vegetable oil
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1 each scallions, spring or green onions
chopped
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1 cup mung bean sprouts
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Ingredients

Amount Measure Ingredient Features
453.6 g bean curd
1 large pineapple chunks
can
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5 ml cornstarch
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3E+1 ml soy sauce, tamari
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3E+1 ml sherry
dry
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1 x vegetable oil
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1 each scallions, spring or green onions
chopped
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237 ml mung bean sprouts
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 283g (10.0 oz)
Amount per Serving
Calories 38446% from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1039mg 43%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 2%
Sugars g
Protein 64g
Vitamin A 3% Vitamin C 7%
Calcium 45% Iron 76%
* based on a 2,000 calorie diet How is this calculated?
 

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