Cornstarch-coated tofu is fried until it is crisp on the outside and creamy on the inside. Serve alongside your preferred dipping sauces, such as teriyaki or Thai peanut sauce.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup water
- ¼ cup soy sauce
- 5 tablespoons soy sauce
- 1 tablespoon dark molasses
- ½ tablespoon fresh ground ginger
- 1 teaspoon minced garlic
- ¼ cup water
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 teaspoon red pepper flakes, or to taste
- 3 large chicken breasts, cut into bite-sized pieces
- 1 (16 ounce) package frozen oriental-style vegetables
- 1 (8 ounce) can sliced water chestnuts
- 1 (8 ounce) can pineapple tidbits in juice, drained and juice reserved
- 1 tablespoon cornstarch
- ⅛ teaspoon sesame oil
Instructions
- Combine water, 1/4 cup plus 5 tablespoons soy sauce, molasses, ginger, and garlic in a saucepan and bring to a gentle boil, about 5 minutes. Combine water and cornstarch in a bowl; add to saucepan and stir until slightly thickened, about 3 minutes. Set sauce aside.
- Heat oil in a large wok or frying pan over medium heat until sizzling. Add garlic, red pepper flakes, and chicken. Cook until chicken is no longer pink inside, 5 to 7 minutes. Transfer to a bowl and set aside. Add frozen vegetables and water chestnuts to wok and cook until heated through, about 10 minutes. Add drained pineapple and prepared sauce; bring mixture to a simmer, about 5 minutes.
- Meanwhile, combine reserved pineapple juice and cornstarch in a small bowl. Add mixture to wok and stir until slightly thickened, about 1 minute. Remove from heat and quickly stir in sesame oil.
Nutrition Facts
| Calories | 390 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 5 g |
| Protein | 24 g |
| Saturated Fat | 4 g |
| Sodium | 1604 mg |
| Sugars | 9 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
While we did enjoy eating this, we felt that the sauce lacked a bit of flavor. Somehow, even with adding a full can of pineapple and its juice, the overall pineapple flavor was lost. I also felt that the sauce wasn’t quite sweet enough. In the future, I would add more pineapple, maybe some brown sugar, and bit more heat to the dish as well. I sprinkled on some seasoned rice wine vinegar just before serving and that helped spruce it up a bit more as well. For the ease of this dish though, I would make it again, but with adjustments.