Pineapple And Sesame Tofu Recipes

Steps:

• Cut drained tofu into small cubes.
• Drain syrup from the pineapple, retaining 1 tbsp of it.Dissolve cornflour in this.
• Stir in sherry and soy sauce.Add tofu and let stand for 15 minutes.
• Heat oil in a wok and stir fry the marinated tofu 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 tofu, cook for 2 minutes.
• Serve with boiled rice.

Steps:

• Cut the tofu into 1/2-inch cubes and place them in a bowl. Pour the soy sauce and sesame oil over the cubes and stir gently. Set aside.
• In a wok or large skillet, heat the vegetable oil. Add the garlic, ginger, and chili paste and stir-fry on medium heat for a minute. Add the peppers, celery, scallions, and the tofu with the marinade, and continue to stir-fry until the vegetables are tender, about 5 minutes. Add the pineapple and rice and stir-fry until the rice is hot, about 3 minutes. Serve topped with toasted cashews.
• This spicy-sweet fried rice is enough, but if you want a side dish, choose Sesame Broccoli (page 193). Pass a plate of Butterscotch Icebox Cookies (page 279) for dessert.

Steps:

• Cut the tofu into 6 slabs crosswise. Blot well on paper towels, then cut into dice.
• Heat 1 tablespoon of the oil with the soy sauce in a stir-fry pan. Add the tofu and stir-fry over medium-high heat until golden on most sides, about 10 minutes. Transfer to a plate and set aside.
• Heat the remaining tablespoon of oil in the same pan. Add the onion and carrots and sauté over medium heat for 5 minutes.
• Add the peas, pineapple, baby corn, tomatoes, coconut milk, optional lemongrass, and curry powder. Gently stir in the tofu. Bring to a simmer, then cook for 5 minutes.
• Combine the cornstarch and optional curry paste in a cup or small bowl. Add enough water to dissolve, then pour the mixture into the pan. Simmer gently until the liquid has thickened.
• Stir in the cilantro and season with salt. Serve at once in shallow bowls over plenty of hot cooked grain.
• variation
• Try substituting a leek for the onion in this dish. Use the white portion of a medium or large leek; cut in half lengthwise, then slice into 1/4-inch half-circles. Rinse well in a colander before using.
• menu suggestions
• As mentioned in the headnote, this is a plentiful dish, so an interesting salad is enough to complete the meal. Two good choices are Bok Choy, Red Cabbage, and Carrot Salad (page 176) or Spinach and Red Cabbage Salad with Oranges and Almonds (page 180). Try the latter with the Sesame-Ginger Salad Dressing (page 222) option. If you'd like a little something extra with the meal, add prepared vegan dumplings or spring rolls (from your grocer's frozen foods section).
• nutrition information
• Calories: 322
• Total Fat: 14g
• Protein: 15g
• Carbohydrates: 40g
• Fiber: 14g
• Sodium: 500mg

Steps:

• Bring a large saucepan of water to a boil. Cook pasta according to package directions, drain and rinse well under cold water. Mix sesame seeds, 1 tablespoon cornstarch and salt in a shallow dish. Cut the block of tofu lengthwise into 8 thin "steaks." Pat dry with a paper towel, and press both sides into the sesame-seed mixture. Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, about 3 minutes per side. Transfer to a plate, cover Wipe out the pan. Heat the remaining 2 teaspoons canola oil. Add ginger, garlic and chiles and cook, stirring, until fragrant, about 30 seconds. Add snap peas and cook, stirring, until beginning to brown, about 2 minutes more. Add pineapple juice, bring to a boil and cook 2 minutes. Whisk the remaining 1 teaspoon cornstarch and soy sauce in a small bowl until smooth. Add to the pan and cook, stirring, until the sauce is thickened, about 1 minute. Reduce heat to low, add pineapple, sesame oil and the noodles; toss to coat with the sauce and cook until heated through, about 1 minute. Remove the chiles. Serve the noodles with the tofu.