Bean curd with pineapple

1 lb Bean curd
      1 lg Can of pineapple chunks
      1 ts Cornflour
      2 tb soy sauce
      2 tb Dry sherry
           Oil
      1 ea Green onion, chopped
      1 c  Bean sprouts
 
  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"