Bean Curd with Pineapple
Yield
2 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
bean curd
|
|
| 1 | large |
pineapple chunks
can |
*
|
| 1 | teaspoon |
cornstarch
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
sherry
dry |
|
| 1 | x |
vegetable oil
|
*
|
| 1 | each |
scallions, spring or green onions
chopped |
|
| 1 | cup |
mung bean sprouts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
bean curd
|
|
| 1 | large |
pineapple chunks
can |
*
|
| 5 | ml |
cornstarch
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
sherry
dry |
|
| 1 | x |
vegetable oil
|
*
|
| 1 | each |
scallions, spring or green onions
chopped |
|
| 237 | ml |
mung bean sprouts
|
|
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.
