Tofu Pineaple stir fry

22 01 2013

I am the kind of cook that opens the fridge and sees “what’s there to be used” instead of carefully planning my meals. And this is what happens when I have some left overs that need to be used (aka: for some strange reason the pineapple was getting sad in the back of the fridge!):


Firm, organic tofu, deliciously golden in sesame oil!

You will need:

1 block Tofu

1 medium onion

4 large sprigs celery

2 medium carrots

1 pint mushrooms

1 red bell pepper

2 cups diced pineapple

Sesame oil

French tarragon




Cut your veggies in medium sized slices.

Cut the tofu in medium sized rectangles and fry until golden in a pan with sesame oil.

In another pan fry the vegetables, starting with the onions, finishing with the mushrooms. Once you have your veggies tender but not mushy, add the tofu, pineapple and spices. Mix well and cook together for five minutes so the flavors integrate.

Serve with rice.

I like fusion cooking, mixing spices that are not traditionally found in Asian cuisine can give a surprising flare to a stir fry. This recipe came out so good that  even my husband, who does not really like tofu, praised it. It makes for a delicious treat and the pineapple goes wonderfully well with tarragon and thyme!


Add unexpected spices as tarragon and thyme to enhance the flavor of pineapple!




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