Tofu and Pineapple Stir-Fry
Ingredients
The sauce
-
¼
cup
rice vinegar
-
2
tablespoons
white sugar
-
2
tablespoons
tamari or soy sauce
The stir-fry
-
1
15-ounce package
extra-firm tofu
-
2
tablespoons
coconut oil
-
to taste
salt
-
3
green onions
-
2
tablespoons
grated fresh ginger
-
1
cup
diced fresh pineapple
-
1
jalapeño pepper
-
5
kumquats or mandarinquats
For serving
-
3-4
cups
rice, quinoa or other cooked grain
-
chopped roasted cashews, cilantro, and/or black sesame seeds
Instructions
- Whisk together the sauce ingredients in a small bowl and set aside.
- Cut the tofu into slices and then into triangles.
- Heat 1 tablespoon of oil in a skillet over medium-high heat and cook the tofu until browned.
- Remove the tofu and let it drain on paper towels, sprinkling with salt.
- Add the remaining oil to the skillet and cook the white parts of the green onions and ginger until softened.
- Pour the sauce into the skillet with pineapple, jalapeño, and kumquats, cooking until thickened.
- Stir in the tofu and remove from heat.
- Serve the stir-fry over cooked grains and garnish with green onions and optional toppings.
Nutrition Facts (estimated)
Servings
4 servings
Calories
697
Total fat
10g
Total carbohydrates
130g
Total protein
19g
Sodium
577mg
Cholesterol
0mg
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