Description
Recipe slightly adapted from Eating Well
Ingredients
Scale
- 20 ounces pineapple chunks, packed in juice
- 3 tablespoons rice wine vinegar
- 2 tablespoons ketchup (affiliate)
- 2 tablespoons soy sauce (affiliate)
- 1 tablespoon brown sugar (affiliate)
- 14 ounces extra firm tofu, drained, rinsed, and cut into 1/2 inch cubes
- 1 tablespoon cornstarch, divided
- 2 tablespoons coconut oil (affiliate), divided
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 1 large red bell pepper, cut into 1 inch square pieces
- 1 large green bell pepper, cut into 1 inch square pieces
Instructions
- Freeze cubed tofu on a large baking sheet for 30 minutes
- Whisk together 1/4 cup of pineapple juice, vinegar, ketchup, soy sauce, and sugar in a small bowl until smooth.
- Toss tofu in 1 teaspoon cornstarch, then add to medium sized bowl. Drizzle with 3 tablespoons of the sauce mixture, toss, and let marinate for 15-20 minutes.
- Heat 1 tablespoon coconut oil in a large nonstick skillet over medium high heat.
- Add the tofu to the pan, leaving any remaining sauce in the small bowl.
- Cook the tofu, stirring every 1-2 minutes until golden brown on all sides. This will take 10-12 minutes.
- Remove tofu to a plate then add remaining tablespoon of coconut oil to large skillet.
- Add garlic, ginger, and bell peppers, cook over high heat until just tender. About 2-3 minutes.
- Pour in reserved sauce and cook, stirring gently until thickened. About 1 minute.
- Add tofu and pineapple chunks, stir until warm, about 2 minutes.
- Serve over white or brown rice if desired!
- Prep Time: 45 mins
- Cook Time: 15 mins