Tofu Stir Fry Pockets

tofu stir fry pocketsForget the chopsticks and take out box! This sweet and hot dish with crunchy lettuce and bite-size, breaded tofu is ready to go in its own pita pocket. No utensils required.

Ingredients

  • 1 large banana – peeled and cut into chunks
  • ¼ cup soy sauce
  • 1 tsp chili powder
  • 1 -20 oz can pineapple chunks in juice, reserve juice
  • 1 -12 oz block extra-firm tofu, pressed
  • 1 ½ cups panko bread crumbs
  • 2 Tbsp canola oil
  • 1 lb frozen broccoli stir fry mix
  • 2 tsp red pepper flakes
  • ¼ cup dried cranberries
  • 1 head romaine lettuce, washed and sorted into leaves
  • 7 pita pocket rounds – split in half

Instructions

  1. Combine banana, 2 Tbsp of soy sauce, chili powder, and ¼ cup reserved pineapple juice in a blender and blend for 30 seconds until a sauce is formed.
  2. Cut tofu into 40 one-inch cubes.
  3. Toss tofu in banana-soy sauce and then roll in panko bread crumbs.
  4. Heat 1 Tbsp canola oil in large skillet over medium heat.
  5. Fry tofu in oil, rotate to a different side every 4 minutes until sides are golden brown.
  6. While tofu is frying, heat 1 Tbsp canola oil in a second skillet over medium heat.
  7. Stir fry vegetable mix, pepper flakes, 2 Tbsp of soy sauce, pineapple chunks, and dried cranberries over medium heat for 10-15 minutes until vegetables and fruit are cooked and liquid has reduced to a glaze.
  8. Toss tofu in stir fry mix.
  9. Place 1 lettuce leaf and 1/2 cup stir fry into each pita pocket.

Serving Size

14 pita pockets with ½ cup each filling and romaine lettuce

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Meredith Hink MS, RD, CD

I am a Corporate Dietitian with a foodservice distribution company. My professional areas of interest include food safety and sanitation, food marketing, food law, and vegetarian nutrition. In my spare time I am an avid food photographer and enjoy spending time with my husband and two dogs.

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