| 12 | 27 | 541 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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 (sliced) |
| 1/2 tsp | Hot pepper (chili) flakes |
| 2 tbsp | Olive Oil, Extra Virgin |
| 1/4 tsp | Salt |
| 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.
Tofu
is an great source of plant based protein and an excellent source of iron and calcium!
| Meat Alternative | 1.3 |
| Vegetables | 0.6 |
