Pineapple Tofu Shrimp Saute Recipes

PINEAPPLE-SHRIMP STIR-FRY

Steps:

• Measure out 1/4 cup pineapple juice from the can and add to a small mixing bowl. Set pineapple chunks aside and reserve any extra juice for another use or discard.
• Add soy sauce, rice vinegar, sesame oil, garlic, ginger, fish sauce, and pepper flakes to the pineapple juice; stir until well combined. Transfer 1/4 cup of the mixture to a small bowl and leave the rest in the mixing bowl.
• Heat a 12-inch nonstick skillet over medium heat. Add avocado oil to the hot skillet and heat until it shimmers, about 30 seconds. Add red onion and bell peppers; cook and stir for 1 to 2 minutes. Add broccoli; cook and stir for 1 minute.
• Add the sauce from the mixing bowl and bring to a boil. Add shrimp and cook until they turn pink and begin to curl, 2 to 3 minutes.
• Meanwhile, stir cornstarch into the sauce in the small bowl, mixing until there are no lumps. Slowly add to the skillet, stirring constantly. Add reserved pineapple chunks.
• Cook until sauce thickens, 1 to 2 minutes. Remove from the heat and sprinkle cashews over top. Serve immediately.

GRILLED SHRIMP, TOFU, AND PINEAPPLE SALAD

Steps:

• Make the salad: Place tofu slices on a rimmed baking sheet between layers of paper towels. Place a baking sheet weighted with heavy cans on top of the tofu. Let stand for 30 minutes. Pat tofu until completely dry.
• Place shrimp in a bowl. Puree vinegar, honey, sambal oelek, garlic, and ginger in a food processor until smooth, and pour over shrimp. Turn shrimp until well coated. Cover and refrigerate, turning once, for 1 hour.
• Preheat grill to medium. Cut pineapple lengthwise along sides of core into 2 large pieces, then slice each piece lengthwise into thirds. Reserve remaining center piece for another use. Grill pineapple, turning frequently, until brown, 4 to 5 minutes per side. Brush tofu with oil, sprinkle with the salt and pepper, and grill, turning once, until brown, 2 to 3 minutes per side. Grill shrimp, turning once, until opaque, 2 to 3 minutes per side.
• Cut pineapple crosswise into 1/4-inch-thick slices. Cut tofu into 1/2-inch cubes. Peel shrimp, and combine with pineapple, tofu, carrots, cucumber, jicama, and mint in a salad bowl.
• Make the dressing: Whisk together ingredients in a small bowl. Pour over salad, and toss until well combined.

PINEAPPLE SHRIMP STIR-FRY

Steps:

• Drain pineapple, reserving juice. In a small bowl, mix cornstarch, broth, brown sugar, orange juice, soy sauce and reserved pineapple juice until smooth., In a large skillet, heat oil over medium-high heat. Add peppers and onion; stir-fry 1-2 minutes or just until crisp-tender. Add shrimp; stir-fry 2-3 minutes longer or until shrimp turn pink. Remove from pan., Place pineapple in skillet. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 4-5 minutes or until sauce is thickened. Return shrimp mixture to pan; heat through, stirring to combine. Sprinkle with coconut; serve with rice.

SHRIMP AND PINEAPPLE STIR-FRY

Steps:

• Whisk pineapple juice, hoisin sauce, soy sauce, sherry, and cornstarch together in a small bowl until well combined; set aside.
• Drizzle vegetable and sesame oils around the top of a wok or large skillet to coat the sides. Heat over medium-high heat for 1 minute. Pat shrimp dry with a paper towel and add to wok. Stir-fry for 1 minute on each side and transfer cooked shrimp to a clean plate.
• Add pineapple, red bell pepper, onion, and snow peas to the wok, and stir-fry for 2 to 3 minutes. Stir in garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
• Return shrimp to the wok, and stir-fry an additional 2 minutes. Whisk stir-fry sauce a couple of times and pour over shrimp and vegetables, stirring constantly until thickened, about 1 minute.
• Serve immediately, garnished with scallions and sesame seeds.

THAI TOFU WITH PINEAPPLE AND VEGGIES

Steps:

• Cut the tofu into 6 slabs crosswise. Blot well on paper towels, then cut into dice.
• Heat 1 tablespoon of the oil with the soy sauce in a stir-fry pan. Add the tofu and stir-fry over medium-high heat until golden on most sides, about 10 minutes. Transfer to a plate and set aside.
• Heat the remaining tablespoon of oil in the same pan. Add the onion and carrots and sauté over medium heat for 5 minutes.
• Add the peas, pineapple, baby corn, tomatoes, coconut milk, optional lemongrass, and curry powder. Gently stir in the tofu. Bring to a simmer, then cook for 5 minutes.
• Combine the cornstarch and optional curry paste in a cup or small bowl. Add enough water to dissolve, then pour the mixture into the pan. Simmer gently until the liquid has thickened.
• Stir in the cilantro and season with salt. Serve at once in shallow bowls over plenty of hot cooked grain.
• variation
• Try substituting a leek for the onion in this dish. Use the white portion of a medium or large leek; cut in half lengthwise, then slice into 1/4-inch half-circles. Rinse well in a colander before using.
• menu suggestions
• As mentioned in the headnote, this is a plentiful dish, so an interesting salad is enough to complete the meal. Two good choices are Bok Choy, Red Cabbage, and Carrot Salad (page 176) or Spinach and Red Cabbage Salad with Oranges and Almonds (page 180). Try the latter with the Sesame-Ginger Salad Dressing (page 222) option. If you'd like a little something extra with the meal, add prepared vegan dumplings or spring rolls (from your grocer's frozen foods section).
• nutrition information
• Calories: 322
• Total Fat: 14g
• Protein: 15g
• Carbohydrates: 40g
• Fiber: 14g
• Sodium: 500mg

PINEAPPLE-TOFU SHRIMP SAUTE

Steps:

• In a large, nonstick skillet, heat butter and oil over medium heat.
• Add garlic, shrimp and tofu; saute until shrimp just begin to turn pink, about 4 minutes.
• Push food in skillet to edge of pan and warm pineapple briefly in center.
• Add lemon juice, sugar, soy sauce and parsley.
• Swirl pan to distribute juices and gently mix pineapple with shrimp.
• Transfer mixture to warmed serving platter or individual dishes and garnish with lemon slices.