"SHRIMPS AND TOFU WITH PINEAPPLE"

Here's another dish using tofu (for you, Delia and Tita Vi!)...and you'll be surprised how delicious this tastes with the sweet-tangy pinapple-flavored sauce!

You can use fresh pineapple, or any canned ones. I prefer using canned pineapple slices because it comes out really nice and pretty when I serve it together with the srhrimps and tofu.

[CHICHAY TIP: Make sure you do not overcook the shrimps, as it will get really tough. I like adding it last, then turning off the heat quickly after stirring it back into the sauce. If you are keeping left overs, separate the shrimps from the rest of the dish, reheat it without the shimps. Once the sauce and tofu are reheated, stir in the shrimps, and cover this with foil or lid and let the residual heat warm the shrimps. Or, put the cold shrimps in hot water, drain, and add into the reheated tofu with sauce.]

-CHICHAY

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"SHRIMPS AND TOFU WITH PINEAPPLE"

What You Need:

• 1 tsp butter


• 2 tsp olive oil


• 2 cloves garlic, minced


• 1/2 small onion, chopped


• 1 lb medium shrimp


• 1 block hard tofu (tokwa), drained, cut into


• 1 inch cubes


• 1 cup pineapple slices or chunks


• juice of 1 lemon


• 2 tsp light soy sauce


• 1 tsp sugar or 1/2 tsp Splenda


• 3 tbsp minced fresh cilantro or parsley


• 1/2 tsp ground pepper

Prep:

-Mix together the garlic, soy sauce, pepper and sugar.

-Marinate the shrimps in the mixture for about half an hour.

-Drain the shrimp from the marinade and keep for later.

How To:

-In a large, nonstick skillet, heat oil over medium heat.

-Add tofu, and saute until all sides are browned a bit. Transfer the cooked tofu in a bowl, and set aside.

-On the same skillet, saute the shrimps for about a minute, only until the shrimps
are light orange in color. Transfer to another bowl and set aside.

-Add the butter on the skillet and saute the pineapple pieces over low-medium
heat until they are a bit browned.

-Add the reserved marinade and the lemon juice to the skillet, lower the heat,
and let this simmer for about 1 minute.

-Add back the tofu pieces to the pan, stir, cover and simmer for another minute.

-Add back the shrimps to the pan, stir well to coat the shrimps wth the sauce, cook for another minute. Taste and season with salt if needed.

-Stir in the cilantro, and turn off heat.

-Serve over warm rice or chow mein noodles.