Pineapple Tofu Stir Fry

Gary and I are not the biggest fans of citrus foods but seeing as the man of the house loves it and also loves stir fry, we thought we would give it a try. We present to you: Pineapple Tofu Stir Fry.

We started off as we always do, by cutting up all our ingredients. Holy pineapple Batman!

Note to self: A full pineapple is way too much for this recipe. 

Just so you are all aware, the original recipe calls for a can of pineapple chunks, but we prefer fresh fruits so we went out a bought a whole pineapple for this recipe - and as snacks for many days to come. 

Oh, and we also decided we would just go ahead and not make the recommended sauce for the recipe. That may actually have impacted the final results in a large way, but I guess we'll have to cook it again at a later date to find out about that. 

After having prepared everything else for the recipe, we got right down to the cooking.

Tip: Remember to prepare the tofu in advance. Ours was not crispy enough in the end because I didn't start frying it before the rest of the meal.

Pineapple Tofu Stir Fry

Prep time: 10 minutes / Cook time: 35 minutes 

Makes 2-3 servings

Ingredients: 

• 3 tablespoons olive oil
• 1 package extra-firm tofu, cut into bite-sized pieces
• 1/2 of a fresh pineapple, cut into 1-inch chunks
• 1 tbsp cornstarch
• 1 tbsp minced garlic
• 2 tsp minced ginger
• 1 large bell pepper, cut into bite-sized pieces
• Sweet Red Chili Thai Sauce

Directions: 

1. In a large skillet, fry up the tofu in olive oil. Let cook for 10-20 minutes, flipping every so often, until golden brown.
2. Transfer tofu to bowl. In same pan, add olive oil if needed and start cooking garlic and ginger, stirring constantly, for about 30 seconds. Add bell pepper and cook until just tender, 2-3 minutes.  
3. Transfer tofu from bowl to pan, and add tofu chunks. Pour sauce over all the ingredients and cook until pineapple is heated through, 2-3 minutes. 

Original recipe: http://www.eatingwell.com/recipes/pineapple_tofu_stir_fry.html

Rating: Richard - 9/10    Carmen - 7/10

Richard really liked this recipe and found the taste to be well balanced between sweet and savoury. As for myself, I am not a big fan of tangy flavours in general and found that it was not a good ingredients to be found in stir fries or curries. It reminds me a lot of a Mango Curry recipe, which I was not very fond of as well, for the same reason. I did love the switch of sauce though - can't get enough of our new purchase, a sweet red chili Thai sauce.