Bean Curd with Pineapple

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.