|10 min||17 min||4|
|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|
|2 tbsp||Soy sauce, low sodium|
|1 medium pepper(s)||Red bell pepper (diced)|
|450 gm||Tofu, regular, extra firm|
1. Drain and pat tofu dry; cut into 1-inch (2.5 cm) cubes.
2. In large skillet, heat oil over medium-high heat; stir- fry tofu until golden and crisp on edges, about 7 minutes.
3. 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.
4. Stir in pineapple with juice and cashews; bring to boil. Reduce heat and simmer until almost no liquid remains, about 5 minutes.
5. 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.
is an great source of plant based protein and an excellent source of iron and calcium!