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‚ÄĚ cubes OR¬†¬Ĺ lb chicken, cut into bite-sized pieces
1 Tbsp cornstarch
3 Tbsp soy sauce
¬ľ 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.