Tofu Pineapple Stir-Fry
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 cup fresh pineapple, cut into chunks
1 cup extra firm tofu, cubed
1 red bell pepper, cut into one-inch chunks
2 stalks celery, sliced
3/4 cup carrot, cut into matchsticks
4 cloves garlic, minced
2 tablespoons pureed lemongrass
12 dried chilies
4 tablespoons peanut oil, divided
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
1/2 tablespoon demerara sugar
1 teaspoon sambal oelek
1 teaspoon sambal oelek
Equipment:
bowl
wok
Cooking instruction summary:
In a small bowl mix soy sauce, oyster sauce, sesame oil, sambal oelek and sugar together and set aside. In a large wok heat 2 tbsp of peanut oil over high heat. Add chilies and lemongrass and fry until fragrant. Add tofu and stir-fry until golden. About five minutes Remove chilies and tofu and set aside. Add the remainder of the peanut oil to the wok and add the veggies. Stir-fry until the carrot is tender, but the pepper is still slightly crisp. 4-6 minutes. Add tofu and chilies back and pour in the sauce. Toss to coat and let the sauce reduce slightly. 1-2 minutes. Remove from heat and serve immediately over noodles or brown basmati rice.
Step by step:
1. In a small bowl mix soy sauce, oyster sauce, sesame oil, sambal oelek and sugar together and set aside.
2. In a large wok heat 2 tbsp of peanut oil over high heat.
3. Add chilies and lemongrass and fry until fragrant.
4. Add tofu and stir-fry until golden. About five minutes
5. Remove chilies and tofu and set aside.
6. Add the remainder of the peanut oil to the wok and add the veggies.
7. Stir-fry until the carrot is tender, but the pepper is still slightly crisp. 4-6 minutes.
8. Add tofu and chilies back and pour in the sauce.
9. Toss to coat and let the sauce reduce slightly. 1-2 minutes.
10. Remove from heat and serve immediately over noodles or brown basmati rice.
Nutrition Information:
covered percent of daily need
