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