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Ingredients
- 14 oz extra-firm tofu, drained
- 1 piece fresh ginger, peeled 1 inch
- 2 cloves garlic, peeled
- ⅓ cup canned pineapple juice
- ½ cup canned pineapple chunks
- ⅓ cup low-sodium vegetable broth
- 3 tbsp unseasoned rice vinegar
- 2 tbsp low-sodium soy sauce
1 tbsp ketchup
1 tbsp packed light brown sugar- 1 tbsp plus 1/3 cup cornstarch, divided
1 tsp kosher salt plus more as needed- 4 tbsp vegetable oil, divided
- 1 small red onion, cut into 1-inch pieces
- 1 green bell pepper, seeded and cut into 1-inch pieces
- 1 red bell pepper, seeded and cut into 1-inch pieces
- steamed white rice
- toasted sesame seeds optional
Instructions
- Press tofu between towels under a heavy pan for 30 to 45 minutes. Heat the oven to 425°F. Grate the ginger and garlic and whisk with pineapple juice, broth, vinegar, soy sauce, ketchup, sugar and 1 tablespoon cornstarch.
- Cut or tear tofu into 1-inch pieces. Toss with 1 teaspoon salt, 1 tablespoon oil and the remaining cornstarch. Spread on a parchment-lined sheet, drizzle with 2 tablespoons oil and bake 25 to 30 minutes, turning halfway.
- Heat the remaining tablespoon oil in a skillet or wok over medium-high. Cook onion and peppers with a pinch of salt for 4 to 5 minutes until blistered. Transfer to a plate.
- Reduce to medium and rewhisk the sauce. Pour it into the skillet and simmer about 4 minutes, until slightly thickened. Toss with the peppers, tofu and pineapple chunks.
Notes
Add the tofu just before serving to keep its edges crisp.
Adapted from Gabby Romero, Delish.
