Pineapple Tofu Stir-Fry with Cashews

Pineapple Tofu Stir-Fry with Cashews

Health Rating
Prep Cook Ready in Servings
10 min 17 min 27 min 4
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Ingredients


1 1/2 cup Candied pineapple (tidbits)
1/2 cup Cashew nuts, raw (unsalted)
2 tbsp Cilantro (coriander) (chopped fresh)
1 tbsp Cornstarch (Alternative thickeners: barley or arrowroot flour)
1 tsp minced Ginger root
2 stalk(s) Green onion, scallion, ramp (sliced)
1/2 tsp Hot pepper (chili) flakes
2 tbsp Olive oil
1/4 tsp Salt
2 tbsp Soy sauce, low sodium
1 medium pepper(s) Red bell pepper (diced)
450 gm Tofu, regular, extra firm

Instructions


Drain and pat tofu dry; cut into 1-inch (2.5 cm) cubes.

In large skillet, heat oil over medium-high heat; stir- fry tofu until golden and crisp on edges, about 7 minutes.

Add green onions, garlic, red pepper, soy sauce, ginger, salt and hot pepper flakes; stir- fry over medium heat, gently stirring occasionally, until softened, about 3 minutes.

Stir in pineapple with juice and cashews; bring to boil. Reduce heat and simmer until almost no liquid remains, about 5 minutes.

Whisk cornstarch (or arrowroot flour) with 1 tbsp (15 mL) water; stir into tofu mixture and simmer until clear and glossy, about 1 minute. Stir in coriander. Serve.

Nutrition Facts

Per Portion

Calories 558
Calories from fat 203
Calories from saturated fat 28.8
Total Fat 22.5 g
Saturated Fat 3.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.1 g
Monounsaturated Fat 10.3 g
Cholesterol 0
Sodium 481 mg
Potassium 1044 mg
Total Carbohydrate 68 g
Dietary Fiber 1.6 g
Sugars 3.3 g
Protein 20.3 g

Dietary servings

Per Portion


Meat Alternative 1.3
Vegetables 0.6

Energy sources


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