Pineapple Tofu Stir-Fry

[Guest guest]

Serve over rice.

 

Pineapple Tofu Stir-Fry

 

1 8 ounce can pineapple chunks or tidbits, 3

tablespoons juice reserved

5 teaspoons rice vinegar

1 tablespoon reduced-sodium soy sauce

1 tablespoon ketchup

2 teaspoons brown sugar

7 ounces extra-firm, water-packed tofu, drained,

rinsed and cut into 1/2-inch cubes

1 teaspoon cornstarch

3 teaspoons canola oil, divided

1 tablespoon minced garlic

2 teaspoons minced ginger

1 large bell pepper, cut into 1/2-by-2-inch strips

 

Whisk the reserved 3 tablespoons pineapple juice,

vinegar, soy sauce, ketchup and sugar in a small bowl

until smooth. Place tofu in a medium bowl; toss with 2

tablespoons of the sauce. Let marinate for 5 minutes.

Add cornstarch to the remaining sauce and whisk until

smooth.

Heat 2 teaspoons oil in a large nonstick skillet over

medium-high heat. Transfer the tofu to the skillet

using a slotted spoon. Whisk any remaining marinade

into the bowl of sauce. Cook the tofu, stirring every

1 to 2 minutes, until golden brown, 7 to 9 minutes

total. Transfer the tofu to a plate.

Add the remaining 1 teaspoon oil to the skillet and

heat over medium heat. Add garlic and ginger and cook,

stirring constantly, until fragrant, about 30 seconds.

Add bell pepper and cook, stirring often, until just

tender, 2 to 3 minutes. Pour in the sauce and cook,

stirring, until thickened, about 30 seconds. Add the

tofu and pineapple chunks (or tidbits) and cook,

stirring gently, until heated through, about 2 minutes

more. Serves 2.