Hawaiian Pineapple Tofu

Served at a luau, summer barbecue, or just a weekend dinner at home, pineapple tofu adds Hawaiian flair to everyday fare.

Serves 4

What You Need:

• 16 ounces extra-firm tofu, drained well and patted dry
• 2 tablespoons cornstarch, divided
• 2 tablespoons safflower oil
• Salt and freshly ground black pepper, to taste
• 3 shallots, minced
• 3 garlic cloves, minced
• 1 large red bell pepper, diced
• 1 teaspoon ginger, grated
• 1/4 teaspoon dried thyme
• 1/4 cup crushed tomatoes
• 1 cup unsweetened pineapple juice
• 1 cup vegetable stock
• 1 tablespoon tamari
• 1-1/2 cups fresh or canned diced pineapple
• Freshly cooked rice

What You Do:

1. Cut tofu into 1/2-inch strips and place in a shallow bowl. Sprinkle with 1 tablespoon cornstarch and toss gently to coat. Set aside.
2. In a large nonstick skillet over medium heat, heat 1 tablespoon of the oil. Add tofu, season with salt and pepper to taste, and cook until golden brown, about 10 minutes. Remove from skillet and set aside.
3. In the same skillet, heat remaining oil. Add shallots, garlic, bell pepper and ginger, and cook to soften, about 5 minutes. Stir in thyme, tomatoes, pineapple juice, and stock, and simmer for 10 minutes.
4. Combine remaining cornstarch with tamari and stir into the sauce to thicken. Add pineapple and reserved tofu and cook until hot, about 2 minutes. Serve over hot rice.