Peanut and Tofu Filled Pineapple Boats Recipe
Ingredients
| Pineapple | 1 Large | |
| Cucumber | 1 Small, thinly sliced | |
| Bean sprouts | 1/4 pound | |
| 2 tablespoons thinly sliced green onion | ||
| Water chestnuts | 1/2 Cup (16 tbs), canned | |
| About 1 1/2 ounces Japanese-style deep-fried tofu puffs, cut in 3/4-inch cubes, or 5 ounces Chinese-style tofu puffs | ||
| Peanut sauce | ||
| Peanuts | 1/4 Cup (16 tbs), coarsely chopped | |
Directions
Cut pineapple lengthwise through stem.
With a grapefruit knife, cut around edge of each half, leaving sides about 1/2 inch thick.
Lift out fruit, cut away core, and cut fruit in 3/4-inch cubes to make about 2 cups.
Drain shells.
Just before serving, drain pineapple cubes; mix together with cucumber, bean sprouts, onion, water chestnuts, tofu, and peanut sauce.
Spoon into pineapple shells and sprinkle with peanuts.
With a grapefruit knife, cut around edge of each half, leaving sides about 1/2 inch thick.
Lift out fruit, cut away core, and cut fruit in 3/4-inch cubes to make about 2 cups.
Drain shells.
Just before serving, drain pineapple cubes; mix together with cucumber, bean sprouts, onion, water chestnuts, tofu, and peanut sauce.
Spoon into pineapple shells and sprinkle with peanuts.
Chef
