Tofu Pineapple Stir-Fry
eatoplan
November 4, 2024
- Prepare the Sauce
- In a small bowl, mix together soy sauce, oyster sauce, sesame oil, sambal oelek, and sugar. Set aside.
- Heat the Wok
- In a large wok, heat 2 tablespoons of peanut oil over high heat.
- Sauté Aromatics
- Add chilies and lemongrass to the wok and fry until fragrant, about 1 minute.
- Cook the Tofu
- Add the tofu cubes and stir-fry until golden, about 5 minutes.
- Remove the chilies and tofu from the wok and set them aside.
- Stir-Fry the Vegetables
- Add the remaining peanut oil to the wok.
- Add the vegetables and stir-fry until the carrots are tender but the bell peppers are still slightly crisp, about 4-6 minutes.
- Combine and Sauce
- Return the tofu and chilies to the wok. Pour in the prepared sauce.
- Toss everything to coat and let the sauce reduce slightly, about 1-2 minutes.
- Serve
- Remove from heat and serve immediately over noodles or brown basmati rice.
Reviews
Ingredients:
Adjust Servings
| 1cup pineapple fresh, cut into chunks | |
| 1cup extra tofu firm, cubed | |
| 1 bell pepper red, cut into one-inch chunks | |
| 2stalks celery sliced | |
| 0.75cup carrot cut into matchsticks | |
| 4cloves garlic minced | |
| 2tablespoons lemongrass pureed | |
| 12 chilies dried | |
| 4tablespoons peanut oil divided | |
| 3tablespoons soy sauce | |
| 2tablespoons oyster sauce | |
| 2teaspoons sesame oil | |
| 0.5tablespoon demerara sugar | |
| 1teaspoon sambal oelek | |
| 1teaspoon sambal oelek |
Directions
1.
Prepare the Sauce
In a small bowl, mix together soy sauce, oyster sauce, sesame oil, sambal oelek, and sugar. Set aside.
Mark as complete
2.
Heat the Wok
In a large wok, heat 2 tablespoons of peanut oil over high heat.
Mark as complete
3.
Sauté Aromatics
Add chilies and lemongrass to the wok and fry until fragrant, about 1 minute.
Mark as complete
4.
Cook the Tofu
1. Add the tofu cubes and stir-fry until golden, about 5 minutes. | 2. Remove the chilies and tofu from the wok and set them aside.
Mark as complete
5.
Stir-Fry the Vegetables
1. Add the remaining peanut oil to the wok. | 2. Add the vegetables and stir-fry until the carrots are tender but the bell peppers are still slightly crisp, about 4-6 minutes.
Mark as complete
6.
Combine and Sauce
1. Return the tofu and chilies to the wok. Pour in the prepared sauce. | 2. Toss everything to coat and let the sauce reduce slightly, about 1-2 minutes.
Mark as complete
7.
Serve
Remove from heat and serve immediately over noodles or brown basmati rice.
Mark as complete
Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
Share Your Thoughts