Hawaiian Tofu from VegNews

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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 dry

2 tablespoons cornstarch, divided

2 tablespoons safflower oil, divided

1/4 teaspoon salt

1/4 teaspoon black pepper

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 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.