Tofu Stir Fry

You can use any of your favorite vegetables for this stir fry. When adding the crushed pineapple, use the juice as well. Shake off some of the flour before frying if you have a lot of excess. If you want to make it more WIC friendly, serve with brown rice!

Ingredients

Stir Fry:

• 1 block firm tofu (drained & cubed) ✅
• 2 jalapenos (sliced) ✅
• 1 red bell pepper (sliced) ✅
• 2 cups broccoli florets ✅
• 1/4 cup flour
• 1/2 cup cornstarch
• 1-2 tsp salt
• cooking oil of your choice

Sauce:

• 1/4 cup shoyu
• 1/4 cup water
• 1/3 cup pineapple (crushed) ✅
• 2-3 Tbsp honey
• 2 garlic cloves (minced)
• Pinch of ground ginger
• 1 Tbsp water & 1 Tbsp cornstarch mixed to form slurry

Directions

1. In a small saucepan combine shoyu, water, crushed pineapple, honey, garlic and ginger.
2. Bring to a boil over medium heat
3. Whisk in your cornstarch slurry and mix well until thickened.
4. Remove from heat and set aside.
5. Prepare your stir fry by draining and cutting your tofu into cubes and slicing all of your vegetables.
6. In a large mixing bowl combine flour, cornstarch, and salt. Mix it all together.
7. Add your tofu and vegetables into your flour mixture and toss to coat evenly.
8. In a large skillet, heat cooking oil over medium heat. (About 1/2 inch of oil should coat the bottom of the pan.)
9. Add your tofu and vegetables into the oil once it’s hot and fry on all sides until golden brown.
10. Once everything is browned in the skillet, pour sauce over your tofu and vegetables, mix, and let heat thoroughly.
11. Serve over a bowl of rice. Enjoy!

✅ WIC Approved Foods

This recipe was developed in collaboration with Michele Keaolani @MicheleKeaolani.