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Preparation time
15 minutes
Total time:
2 hours 35 minutes
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Ingredients
Marinade
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5 mL (1 teaspoon) chopped garlic
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tinned pineapple juice
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30 mL (2 tablespoons) tamari sauce
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30 mL (2 tablespoons) grated fresh ginger root
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4 lime, juice
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60 mL (1/4 cup) sesame oil
Stir-fry
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2 celery stalks
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250 mL (1 cup) washed and pared snow peas
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250 mL (1 cup) broccoli florets
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15 mL (1 tablespoon) Compliments Authentico olive oil
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1 package firm tofu (454 g [1 lb])
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1 large onion
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1 red pepper, cut into strips
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4 green onions, sliced thinly
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1 can pineapple (398 ml [14 oz])
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To taste, salt and pepper
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Directions
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Separate juice and pineapple from the can. Set aside.
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In a bowl, combine pineapple juice, garlic, tamari sauce, ginger, lime juice and sesame oil. Add tofu and marinate for 2 hours or overnight in the fridge.
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In a wok, heat canola oil and sauté all vegetables except green onions for 3 minutes, stirring constantly.
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Drain tofu (keeping the marinade) and add to vegetables. Continue cooking until tofu pieces are golden.
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Add marinade, green onions and pineapple. Warm and season to taste. Serve over rice vermicelli.
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