Bean Curd With Pineapple Recipe

Ingredients:

1 lb of tofu (or bean curd); cubed
2 Tbsps of soya sauce
1 can pineapple (chunks, large)
1 tsp of cornflour
1 Tbsp of oil
2 Tbsps of dry sherry
Chopped scallions
1 c of bean sprouts; roots removed

Instructions:

Drain pineapple and reserve 1 tablespoon of the syrup. Dissolve the cornflour with the syrup; stir and add sherry and soya sauce, mix well. Add tofu and let it rest for fifteen mins.

Heat an iron-cast wok and place oil. Stir-fry marinated tofu until it liquid is absorbed. Take out tofu and drain.

Use the same wok and add small amount of oil then add scallion, bean sprouts, and pineapple (at about a minute). Add tofu and cook (at about two mins). Serve it with rice.

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