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Pineapple Stir Fry Sauce

What you need: 

1 cup crushed pineapple + juice
1/2 teaspoon red pepper flakes
1/2 teaspoon mined ginger (fresh)
1/8 teaspoon black pepper
1 teaspoon cumin
2 tablespoons brown sugar
2 tablespoons vinegar
2 teaspoons soy sauce
1/4 cup water
1 teaspoon 807]cornstarch

What you do: 

Mix together all ingredients except for water and cornstarch, and bring to a boil over medium heat.
Remove half the sauce and puree using a hand blender or regular blender.
Return to pot and add water and cornstarch mix, stirring constantly until the mixture thickens.
Go crazy with this one! Marinate your tofu in it before frying, add to your stir fry for the last few minutes of cooking, dump it onto some plain rice and have for a snack, marinate tofu in it and broil in the oven and use for sandwiches!
*This recipe could probably make about 4 Servings. I’m just a sauce-a-holic and need everything dripping in it!

Preparation Time: 
15 mins
Cooking Time: 
Recipe Category: 


Yum! Perfect with stir fried tofu and vegetables and served on jasmine rice. I like to use pineapple chunks in it too.


Very good stir fry. Liked the pineapple flavor.

Only had 1 small can diced pineapples in juice, and didn't puree the pineapples. Next time we'll do less cumin and more pineapple juice. Had it with lots of veggies - asparagus, onion, peas, mushrooms, and zucchini.

Would be good with carrots, water chesnuts, bell pepper, and brocooli too. Also would be a great marinade for tofu cutlets. Thanks.


I'm eating this over onions and bell peppers with jasmine rice right now and it's amazing!

I had all the ingredients on hand except for the cumin and have been looking forward to making it all day. It didn't disappoint! I think it's great without cumin but I'm sure I'll be making this again.



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