Pineapple-Maple Sweet Sour Tofu

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"I really don't care for tofu when it's just cubed and heated in a sauce. Frying the tofu in a very small amount of oil until it is golden on each side is the key to making it more meat-like. I hope you agree..."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (295.5 g)
  • Calories 294.7
  • Total Fat - 15.6 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 2.4 mg
  • Sodium - 266.4 mg
  • Total Carbohydrate - 25.7 g
  • Dietary Fiber - 2.8 g
  • Sugars - 13.2 g
  • Protein - 14.5 g
  • Calcium - 375.5 mg
  • Iron - 2.8 mg
  • Vitamin C - 24 mg
  • Thiamin - 0.1 mg

Step 1

Drain tofu and wrap in paper towels, pressing out excess moisture. Cut into 1/2 - 1 inch cubes. Fry in small amount of olive oil (2 tablespoons) until a golden brown crust forms on each side of the cube. Be patient - you probably need to allow at least 15 minutes for this.

Step 2

While the tofu is frying, combine all sauce ingredients (pineapple juice through grated ginger). Set aside. When tofu is finished frying, remove from skillet and drain on paper towels.

Step 3

Stir fry prepped veggies, adding more oil to the skillet if needed. When veggies are tender, return the tofu to the skillet with the pineapple and the sauce mixture. The sauce will thicken quickly, so be prepared to add up to an additional 1/2 cup liquid or until the sauce is the desired thickness.

Step 4

Serve over rice.

Tips & Variations


No special items needed.

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