Cut drained bean curd into small cubes. Drain syrup from the pineapple,
retaining 1 tb of it. Dissolve cornflour in this. Stir in sherry & soy
sauce. Add bean curd & let stand for 15 minutes.

Heat oil in a wok & stir fry the marinated bean curd till the liquid has
been absorbed. Remove & drain. Add a little more oil & stir-fry the
green onion, bean sprouts & pineapple for 1 minute. Add bean curd, cook
for 2 minutes. Serve with boiled rice.

Jack Santa Maria, "Chinese Vegetarian Cookery"