Aloha Tropical Stir-Fry
This recipe is a fun and easy spin-off of the traditional Asian stir-fry. The pineapple chunks and shredded coconut really adds a delicious twist. Aloha!
1 lb tofu, cut into 1/2” cubes OR ½ lb chicken, cut into bite-sized pieces
1 Tbsp cornstarch
3 Tbsp soy sauce
¼ cup water
3 Tbsp canola or vegetable oil
1 red onion, cut into 1 inch chunks
3 bell peppers (a mix of red, yellow, orange, or green), cut into 1 inch chunks
6-8 oz. snow peas
1 cup whole raw cashews
1 20 oz. can pineapple chunks or tidbits in juice (keep the juice!)
brown rice, prepared according to package directions
shredded coconut, for topping
SAUTE: Saute tofu or chicken in a bit of olive oil until thoroughly cooked. For tofu, cook until golden brown for best texture.
MIX SAUCE: Place cornstarch in a small bowl. Stir in soy sauce and water slowly to prevent clumps from forming. Set aside.
STIR-FRY VEGETABLES: Heat oil in a large fry pan or wok. Add vegetables and cashews and continuously stir. If starting to burn or stick to pan, add part of the pineapple juice. When vegetables are just tender-crisp, add the cooked tofu or chicken and the can of pineapple with its juice. Stir the sauce again to make sure cornstarch is thoroughly mixed, then stir into vegetables.
FINISH: Serve over brown rice and top with shredded coconut.