Pineapple Tofu Stir-Fry
The original recipe I followed (sort of) for this dish called for making it a fried rice, but that didn't sound fun to me, so I served the tofu/pineapple mix on top of rice, and it was divine. Yet another recipe that proves vegan cooking can be profoundly tasty. Who knew?
Ingredients
1 20-oz can pineapple chunks, with the juice reserved
14-16 oz extra firm tofu, drained and patted
1 cup uncooked rice, cooked
6 tbsp reserved pineapple juice
2 tbsp + 1 tsp rice vinegar
2 tbsp soy sauce
2 tbsp ketchup
1 tbsp brown sugar
2 tsp cornstarch
1 medium onion, sliced
1 tbsp minced garlic
1 large bell pepper, preferably orange, coarse-diced
1ish tbsp canola oil
All those drained pineapple chunks from earlier
3 generous shakes' red pepper flakes
Instructions
- Preheat oven to 450*F. I use my toaster oven and it works just fine.
- Drain and pat the tofu with a paper towel. Slice it long-ways, then cut it into 1/2"x1/2" pieces.
- Bake ~10-15 minutes. This is where you get everything else done.
- In a medium mixing bowl, combine pineapple juice, rice vinegar, soy sauce, ketchup, and brown sugar.
- Whisk until combined, then set aside.
- Slice your onion, dice your bell pepper, and if your garlic doesn't come out of a jar (mine does), mince that noise.
- Once the tofu's baked at least 10 minutes (it should be slightly browned, mostly you want it to not fall apart at the slightest touch, but if it's gotten kind of rubbery, that's okay, too), mix 2 tsp cornstarch into the sauce in the mixing bowl.
- Put the tofu in once the sauce is whisked smooth and let it sit there, thinking about itself.
- Heat oil in your wok. If you don't have a wok, a big ol' fry pan will work, too.
- Once the oil's started to smoke, toss in the onion and garlic.
- Cook those ~1 minute, stirring every so often, so that the onion gets a bit of char to it.
- Add the bell pepper and pineapple chunks. Stir it around for maybe 30 seconds.
- Dump the sauce/tofu mix in and stir it around, letting it cook until the sauce thickens. This took a minute or so for me.
- Add the hot pepper flakes and stir until they're evenly distributed like ninjas of mouth-burning vengeance.
- Turn the heat off and serve rice. This makes four servings, so divide accordingly.
- Oh, and it makes a REALLY good leftover lunch.
Yay!
Pineapple Tofu Stir-Fry
Ingredients
1 20-oz can pineapple chunks, with the juice reserved
14-16 oz extra firm tofu, drained and patted
1 cup uncooked rice, cooked
6 tbsp reserved pineapple juice
2 tbsp + 1 tsp rice vinegar
2 tbsp soy sauce
2 tbsp ketchup
1 tbsp brown sugar
2 tsp cornstarch
1 medium onion, sliced
1 tbsp minced garlic
1 large bell pepper, preferably orange, coarse-diced
1ish tbsp canola oil
All those drained pineapple chunks from earlier
3 generous shakes' red pepper flakes
Instructions
- Preheat oven to 450*F. I use my toaster oven and it works just fine.
- Drain and pat the tofu with a paper towel. Slice it long-ways, then cut it into 1/2"x1/2" pieces.
- Bake ~10-15 minutes. This is where you get everything else done.
- In a medium mixing bowl, combine pineapple juice, rice vinegar, soy sauce, ketchup, and brown sugar.
- Whisk until combined, then set aside.
- Slice your onion, dice your bell pepper, and if your garlic doesn't come out of a jar (mine does), mince that noise.
- Once the tofu's baked at least 10 minutes (it should be slightly browned, mostly you want it to not fall apart at the slightest touch, but if it's gotten kind of rubbery, that's okay, too), mix 2 tsp cornstarch into the sauce in the mixing bowl.
- Put the tofu in once the sauce is whisked smooth and let it sit there, thinking about itself.
- Heat oil in your wok. If you don't have a wok, a big ol' fry pan will work, too.
- Once the oil's started to smoke, toss in the onion and garlic.
- Cook those ~1 minute, stirring every so often, so that the onion gets a bit of char to it.
- Add the bell pepper and pineapple chunks. Stir it around for maybe 30 seconds.
- Dump the sauce/tofu mix in and stir it around, letting it cook until the sauce thickens. This took a minute or so for me.
- Add the hot pepper flakes and stir until they're evenly distributed like ninjas of mouth-burning vengeance.
- Turn the heat off and serve rice. This makes four servings, so divide accordingly.
- Oh, and it makes a REALLY good leftover lunch.
Yay!
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