This was my first attempt at cooking tofu, and I really liked it. Having read some articles about preparing the tofu first, I froze it and think next time I will skip that step; I didn’t love the spongy texture. I will definitely make it again, but next time will ramp up the garlic, ginger, and red pepper flakes for a little more flavor. This recipe comes from Eating Well magazine. I added a few extra veggies I had in the fridge.
- 1 8-ounce can pineapple chunks or tidbits, 3 tablespoons juice reserved
- 5 teaspoons rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon ketchup
- 2 teaspoons brown sugar
- 7 ounces extra-firm, water-packed tofu, drained, rinsed and cut into 1/2-inch cubes (See Tip for Two)
- 1 teaspoon cornstarch
- 3 teaspoons canola oil, divided
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 large bell pepper, cut into 1/2-by-2-inch strips
- snow peas
Whisk the reserved 3 tablespoons pineapple juice, vinegar, soy sauce, ketchup and sugar in a small bowl until smooth. Place tofu in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 5 minutes. Add cornstarch to the remaining sauce and whisk until smooth.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the skillet using a slotted spoon. Whisk any remaining marinade into the bowl of sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a plate.
Add the remaining 1 teaspoon oil to the skillet and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add bell pepper and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple chunks (or tidbits) and cook, stirring gently, until heated through, about 2 minutes more.