Drain the tofu and pat it dry. I generally wrap the drained tofu in
between layers of paper towels or kitchen cloth and place some weight on
it to drain all the water out of it. 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
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 mins until the Bok Choy softens
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 mins until it thickens to the desired
Ingredients: 1 block extra firm or firm tofu (14 or 16 oz)
Pineapples â€“ 1 (20 Oz can)
1 carrot (cut into circles or small cubes)
1 onion small (Sliced)
1 bell pepper (any color of your choice) cut into small cubes
1 broccoli head (cut into florets)
2 baby bok choy or cabbage (chopped) or if using cabbage 1 cup 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 (depending on your spice level)