Photo: Sherman Kwan
Estimated Nutrition (whole recipe, rough)
924
Calories
28g
Protein
7g
Fat
188g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 (20 ounce) container tofu
- 1 (20 ounce) can pineapple chunks or tidbits
- 1/4 cup packed brown sugar
- 2 tablespoons cornstarch
- 1/4 cup vinegar
- 1 tablespoon soy sauce
- 1 medium onion, sliced thin
- 1 medium onion, sliced thin
- Rice or Chinese noodles
- =
Directions
1
Drain tofu in a colander, then weigh down tofu with something heavy. Let it sit in the sink while preparing the sauce.
2
Combine brown sugar, cornstarch, vinegar, soy sauce and juice from the pineapple in a saucepan. Bring to a boil until thick and clear.
3
Slice tofu into cubes and add to sauce; marinate while rice cooks or 1 hour.
4
Slice onion and pepper into thin strips. Combine with tofu and sauce and pineapple chunks. Heat until vegetables soften, then serve over rice or Chinese noodles.
Recipe sourced from
fandom