Bean Curd with Pineapple

• 1 pound bean curd
• 1 large pineapple chunks can
• 1 teaspoon cornstarch
• 2 tablespoons soy sauce, tamari
• 2 tablespoons sherry dry
• 1 x vegetable oil
• 1 each scallions, spring or green onions chopped
• 1 cup mung bean sprouts

1. Cut drained bean curd into small cubes.
2. Drain syrup from the pineapple, retaining 1 tablespoon of it.
3. Dissolve cornflour in this.
4. Stir in sherry and soy sauce.
5. Add bean curd and let stand for 15 minutes.
6. Heat oil in a wok and stir fry the marinated bean curd until the liquid has been absorbed.
7. Remove and drain.
8. Add a little more oil and stir-fry the green onion, bean sprouts and pineapple for 1 minute.
9. Add bean curd, cook for 2 minutes.
10. Serve with boiled rice.

curd, pineapple, cornstarch, soy sauce, sherry dry, vegetable oil, scallions, bean sprouts

Taken from recipeland.com/recipe/v/bean-curd-pineapple-4457 (may not work)