Tofu Pineapple Stir-Fry

Making Tofu Pineapple Stir-Fry

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1. Wrap the tofu in a clean tea towel, set a plate and a heavy tin on top and press for 15 minutes. Cut it into 2 cm cubes.

   Mark done Start 15 min timer

2. Heat half the oil in a wok over medium-high heat and fry the tofu for 6 minutes, until golden. Lift it out.

   Mark done Start 6 min timer

3. Add the remaining oil, pepper and onion and stir-fry for 3 minutes. Add the pineapple and cook for 2 minutes, until the edges colour. Add the garlic and ginger for 30 seconds.

   Mark done Start 3 min timer

4. Stir the soy sauce, lime juice, cornflour and water together and pour into the wok. Return the tofu and toss for 1 minute, until glossy.

   Mark done Start 1 min timer

Small Things That Help

• Cut the pineapple to the same size as the tofu so that nothing is lost in the pan.
• Use a very hot wok; pineapple juice is wasted if it just boils.
• If the sauce is too sweet, add a squeeze more lime.

Changing the Recipe

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What Goes With Tofu Pineapple Stir-Fry

• Steamed white rice
• Shredded cabbage with lime
• Sliced cucumber

Leftovers and Storage

Keeps in the fridge for up to 2 days. Reheat in a hot pan; the tofu softens.

Tofu Pineapple Stir-Fry: Questions and Answers

Tofu Pineapple Stir-Fry Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.