Bean Curd with Pineapple

1. 1

   Cut drained bean curd into small cubes.

2. 2

   Drain syrup from the pineapple, retaining 1 tablespoon of it.

3. 3

   Dissolve cornflour in this.

4. 4

   Stir in sherry and soy sauce.

5. 5

   Add bean curd and let stand for 15 minutes.

6. 6

   Heat oil in a wok and stir fry the marinated bean curd until the liquid has been absorbed.

7. 7

   Remove and drain.

8. 8

   Add a little more oil and stir-fry the green onion, bean sprouts and pineapple for 1 minute.

9. 9

   Add bean curd, cook for 2 minutes.

10. 10

    Serve with boiled rice.

No additional tips available.