Tofu Pineapple Stir-Fry
Tofu Pineapple Stir-Fry could be just the gluten free, dairy free, and pescatarian recipe you've been looking for. This recipe makes 4 servings with 247 calories, 7g of protein, and 18g of fat each. For $1.6 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 2 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 45 minutes. It works well as a side dish. Head to the store and pick up lemongrass, soy sauce, garlic, and a few other things to make it today. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is good. If you like this recipe, you might also like recipes such as Pineapple Tofu Stir-Fry, Tofu Stir-Fry, and Tofu Stir-fry.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup pineapple
- 1 cup extra tofu
- 1 bell pepper
- 2 stalks celery
- 0.75 cup carrot
- 4 cloves garlic
- 2 tablespoons lemongrass
- 12 chilies
- 4 tablespoons peanut oil
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sesame oil
- 0.5 tablespoon demerara sugar
- 1 teaspoon sambal oelek
- 1 teaspoon sambal oelek
Instructions
- 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.