Ingredients
- 1 (18 ounce) carton extra firm tofu (packed in water)
- 1/4 cup unsweetened pineapple juice
- 2 tablespoons lemon juice (or vinegar)
- 2 tablespoons ketchup
- 2 tablespoons real maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 2 teaspoons freshly grated ginger
- 1/2 onion, chopped or sliced
- 1 medium zucchini, chunked
- 1/2 red bell pepper, chopped
- 1 cup pineapple tidbits
- 1/2 cup approximately additional liquid (I used water) to make the sauce as thick/thin as you prefer
- Cooked rice
How to Make
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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.
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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.
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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.
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Step 4: Serve over rice.
We hope you enjoy this recipe!
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