Sweet Chilli Tofu With Pineapple Stir Fried Noodles Recipes

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SWEET CHILLI TOFU WITH PINEAPPLE STIR-FRIED NOODLES



Sweet chilli tofu with pineapple stir-fried noodles image

Stir-fry chunks of firm tofu and serve over noodles and canned pineapple pieces for a budget-friendly homemade Chinese inspired dinner

Provided by Cassie Best

Categories     Dinner, Lunch, Main course

Time 35m

Number Of Ingredients 8

250g egg noodles
396g pack firm tofu
4 tbsp sweet chilli sauce
4 tbsp soy sauce
540g can pineapple pieces in juice, drained but keep the juice
1 tbsp vegetable oil
8 spring onions , finely sliced (keep the green parts separate)
250g frozen sliced mixed peppers

Steps:

  • Pour boiling water over the noodles and set aside to soften for 15 mins. Cut the tofu in half through the centre to make 2 thinner pieces, then in half the other way to make 4 rectangles, and in half on the diagonal to make 8 triangles. In a frying pan, mix the chilli sauce, 2 tbsp soy and 3 tbsp pineapple juice. Add the tofu and cook until the sauce is thick and sticky, turning the tofu halfway through cooking. Tip into a serving dish with any sauce and keep warm.
  • Drain the noodles. Heat the oil in the pan, add the peppers and the white parts of the spring onions and and fry for 8-10 mins until the peppers have defrosted and softened. Add the pineapple, noodles and remaining soy sauce, then toss together and heat through. Serve with the tofu, scattered with the green parts of the spring onions.

Nutrition Facts : Calories 512 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 2.7 milligram of sodium

CHICKEN AND PINEAPPLE STIR-FRY



Chicken and Pineapple Stir-Fry image

We love how the snappy veggies and pineapple make this stir-fry taste fresh and bright. Add brown sugar and you get a sweet-and-sour dish that's packed with flavor. -DeEtta Rasmussen, Fort Madison, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 18

1 can (8 ounces) pineapple chunks
2 tablespoons plus 1 teaspoon cornstarch
1/4 teaspoon ground ginger
1-1/2 cups chicken broth
3 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon molasses
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon paprika
1/8 teaspoon pepper
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
5 tablespoons canola oil, divided
3 medium carrots, chopped
1 small onion, sliced
1 small green pepper, coarsely chopped
Hot cooked rice

Steps:

  • Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.

Nutrition Facts : Calories 427 calories, Fat 20g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 941mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 3g fiber), Protein 21g protein.

SWEET CHILLI TOFU STIR-FRY



Sweet Chilli Tofu Stir-Fry image

This is a fresh, fast and delicious meal. Use a variety of vegetables and for a non vegetarian option add prawns, chicken or beef.

Provided by thaitaste

Time 20m

Yield Serves 4

Number Of Ingredients 15

2.5cm fresh ginger, finely chopped
2 garlic cloves, finely sliced
3 spring onions, sliced
150g firm tofu, cubed and dried
1 large carrot, peeled and cut into matchsticks
200g sugar snap peas, halved
150g baby sweetcorn, halved lengthways
1 red pepper, sliced
2 baby pak choi
100g shitake mushrooms, halved
2 tbsp light soy sauce
4 tbsp Thai Taste Sweet Chilli Dipping Sauce
1 tsp Thai Taste Thai Basil Leaves
200g Thai Taste Rice Noodles, cooked
Coriander leaves, to garnish

Steps:

  • Heat 2 tablespoons of the oil in a wok and add the ginger, garlic and spring onions. Fry for 1 minute, add the tofu and stir-fry for another 2 minutes, then remove to a plate.
  • Heat the remaining oil and stir-fry the carrots, sugar snap peas, sweetcorn, red pepper and mushrooms until the vegetables are beginning to soften, then add the pak choi, soy sauce, sweet chilli sauce and basil.
  • Return the tofu, ginger, garlic and spring onions to the wok and toss everything together. Serve immediately with cooked Thai Taste Rice Noodles and garnished with coriander.

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