Ingredients:
• 1 block extra firm or firm Tofu (14 or 16 oz)
• Pineapples – 1 (20 Oz can)
• 1 Carrot (cut into circles or small cubes)
• 1 Onion small (sliced)
• 1 bell pepper, cut into small cubes
• 1 Broccoli head (cut into florets)
• 2 baby Bok Choy or 1 cup Cabbage (chopped)
• 1 tsp Ginger (grated)
• 3 Cloves Garlic (minced)
• 3 tbsp vegetable oil
• To make the sauce:
• 3/4 cup Pineapple juice (drained from the canned Pineapple)
• 4 tbsp Rice Vinegar
• 1 tbsp cornstarch mixed with 4 tbsp of water
• 4 tbsp Brown sugar
• 2 tsp soy sauce
• 3 tsp hot sauce
Method:
- Drain the tofu and pat it dry.
- After about 15 mins, cut the tofu into 1-inch cubes.
- Heat 1 tbsp of oil in a wok or a large pan and add the cut tofu.
- Shallow fry it until light golden brown, drain and keep aside.
- Meanwhile, mix all the ingredients listed under the sauce and keep aside.
- After removing the tofu from the wok, add the remaining 2 tbsp of oil in the same wok.
- Once the oil heats up add the sliced onions and saute until light brown.
- Then, add the ginger and garlic and fry for a minute.
- Now, add all the chopped vegetables except the bok choy and stir fry on high heat until cooked but still has a crunch.
- Now add the bok choy and cook for 3-4 more minutes until the bok choy softens a bit.
- Mix the prepared sauce well and add it to the vegetables.
- Let the sauce come to a boil and then add the pineapple chunks and the fried tofu to the curry.
- Let the curry simmer for 3-4 minutes until it thickens to the desired consistency.
- Serve hot over rice.
- Recipe and image courtesy: My Cooking Journey