Bean Curd With Pineapple

  • 1 lbs bean curd
  • 1 lg can of pineapple chunks
  • 1 tsp cornflour
  • 2 Tbsp soy sauce
  • 2 Tbsp dry sherry
  • Oil
  • 1 ea green onion, chopped
  • 1 cup bean sprouts image placeholder

Cut drained bean curd into small cubes. Drain syrup from the pineapple, retaining 1 Tbsp of it. Dissolve cornflour in this.

Stir in sherry and soy sauce. Add bean curd and let stand for 15 minutes.

Heat oil in a wok and stir fry the marinated bean curd till the liquid has been absorbed. Remove and drain.

Add a little more oil and stir-fry the green onion, bean sprouts and pineapple for 1 minute.

Add bean curd, cook for 2 minutes. Serve with boiled rice.

Servings: 2
Submitted by: Recipe Group Member
Date: Jan, 13, 2000