Vegetarian

Pineapple, Tofu and Vegetable Stir Fry is for Lunch.

Pineapple, Tofu and Vegetable Stir Fry takes 15 minutes to prepare.

Pineapple, Tofu and Vegetable Stir Fry takes 10 minutes to cook.

Pineapple, Tofu and Vegetable Stir Fry makes 2 servings.

The ingredients for Pineapple, Tofu and Vegetable Stir Fry are:

7 oz (200 grams) Firm Tofu, cut into 1/2" cubes
3 slices Pineapple (canned) chopped into chunks)
3 Tblspn Pineapple Juice, reserved from can
1 Tblspn Rice vinegar
1 Tblspn Soy Sauce, reduced sodium
1 Tblspn Ketchup, reduced sodium
2 Tsp Brown Sugar
1 Tsp Cornstarch
2 Tsp Canola Oil
1 Tblspn Garlic, minced
2 Tsp Ginger, grated
1 Large Red Bell Pepper, sliced thinly
3 cups Mung Bean Sprouts
1/2 cup Green Onions, sliced

Here is how you make Pineapple, Tofu and Vegetable Stir Fry:

Whisk the 3 tblspn pineapple juice, vinegar, soy, ketchup and sugar in a small bowl.Place the cubed tofu in a bowl and marinate with 2 tblspn of the marinade for 5 to 15 minutes.Whisk the cornstarch with the remaining marinade.Heat 1 tsp of the oil in skillet over a medium to high heat. Transfer the tofu to the skillet with a slotted spoon. Whisk any remaining marinade into the bowl of sauce.Cook the tofu until it is golden brown. Remove the tofu onto a plate. Place the other 1 tsp of oil into skillet and stir fry the sprouts, onion, garlic and ginger for @5 minutes, add pineapple and remaining marinade and cook until thickened add the tofu and toss until heated through.Makes 2 serves @ 1 1/2 cups each.

The nutritional information for Pineapple, Tofu and Vegetable Stir Fry is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 286.3

• Total Fat: 9.3 g
• Cholesterol: 0.0 mg
• Sodium: 479.8 mg
• Total Carbs: 44.5 g
• Dietary Fiber: 7.1 g
• Protein: 15.6 g

Pineapple, Tofu and Vegetable Stir Fry is Asian cuisine.

The dietary needs meet for Pineapple, Tofu and Vegetable Stir Fry is Vegan