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Let me start off by saying that I’m the only one in my house that eats tofu! I happen to like tofu because it’s so versatile and you can do so much with it.
I like to keep things simple when cooking. This recipe is super easy, not many ingredients and so tasty! It’s great for leftovers and it’s delicious served over basmati rice, noodles or cooked quinoa.
Drain and set aside the pineapple chunks, reserving 1/4 cup of the juice. Whisk the reserved pineapple juice, vinegar, ketchup, tamari and brown sugar in a medium bowl until smooth. Place the cubed tofu in the bowl and cover with the sauce. Let marinate for at least 30 minutes (the longer the better).
Heat 1 tablespoon of the oil in a large skillet over medium/medium high heat. Add the marinated cubed tofu to the heated pan, do not discard the marinade! Sauté the tofu until all the sides are golden brown, this should take approximately 10 minutes.
Add the cornstarch to the remaining marinade in the bowl and whisk until smooth. When the tofu is ready, remove from the skillet and place in a clean bowl.
Add the remaining oil to the pan and over medium heat add the minced garlic and grated ginger; stir until fragrant, about 30-45 seconds. I like to keep my ginger in the freezer and grate it when frozen. The texture is very fine and is so fragrant. Next, add the cubed peppers, chunks of pineapple and the tofu. Stir until combined and then pour in the reserved marinade sauce. Stir for a few minutes until the sauce becomes thick.
Garnish with sesame seeds and serve over noodles or rice.