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VegNews Recipe Club: Hawaiian Tofu

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VegNews Recipe Club: Hawaiian Tofu

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Hawaiian Tofu

 

 

Oh Hawaii, why are you so far away? If the islands are calling to you—as they perennially are to us—give this tasty tofu a try. The half-sweet-half-savory ingredients in this recipe are sure to please everyone at your table, whether they love the salt or can't get enough sugar. Serving over fresh rice with an avocado-heavy salad is our favorite way to enjoy this tropical treat. And, if you need just a little bit more island-inspired fun, check out our Heavenly Honolulu travel feature on VegNews.com!

Serves 8

What You Need:16 ounces extra-firm tofu, drained well and patted dry2 tablespoons cornstarch, divided2 tablespoons safflower oil, divided1/4 teaspoon salt1/4 teaspoon black pepper3 shallots, minced3 garlic cloves, minced1 large red bell pepper, diced1 teaspoon ginger, grated1/4 teaspoon dried thyme1/4 cup crushed tomatoes1 cup unsweetened pineapple juice1 cup vegetable stock1 tablespoon tamari1-1/2 cups pineapple, diced

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, add 1 tablespoon oil. When oil is hot, add tofu, salt, and pepper and cook until golden brown, about 10 minutes. Remove from skillet and set aside.

3. Heat remaining oil in the same skillet. 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 sauce to thicken. Add pineapple and reserved tofu and cook until hot, about 2 minutes.

 

 

 

 

 

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