Spicy Stir Fry with Tofu

Ingredients:

1 block of Extra Firm Tofu
Juice from an 8 oz can of pineapple chucks for marinade ( I just had fresh pineapple so I used my blendtec and made juice from fresh)  So much better!
1 Tbs. low sodium soy sauce

The Stir Fry
Any fresh veggies that you want.  I used whatever was needing to be used up in my fridge.  You can also use frozen, but I prefer fresh.
Pineapple chunks
1/2 cup raw cashews

The Sauce
1/2 cup soy sauce, divided
1 Tbs. ginger
1 1/2 Tbs. garlic
1/4 cup rice vinegar
1/4 cup water
3 Tbs sugar
1 Tbs Tahini
1 Mirin rice wine ( I didn't use this, because I don't know what it is.  lol)
1 Tbs Chile Garlic Paste ( I didn't use)
1/4 tsp red pepper flakes (if you don't like spicy, don't use)

Instructions:

Prepping the Tofu

Drain and press the tofu.  Slice into 1" cubes and toss with pineapple juice and 1 Tbs soy sauce to marinade.  Refrigerate 15-30 minutes and preheat oven to 350 degrees.  I will marinade tofu next time longer perhaps over night so it will take on more flavor.

Drain marinade and toss tofu with 2 Tbs. corn starch.  Place on parchment lined cookie sheet and bake for 45 minutes or until crispy.

The Sauce

Saute the garlic and ginger in 1/4 cup of soy sauce until softened.  Add remaining soy and rice vinegar, chili paste, water, mirin, tahini, sugar and red pepper and stir until bubbly.  Add 1 Tbs. corn starch to 1 Tbs cool water to make a slurry, add to sauce to thicken.

The Stir Fry

Stir fry the veggies, pineapple, and cashews in a small amount of water until crisp tender.  Add Tofu and Sauce and stir to coat evenly.

You can serve with rice or stir in some cooked rice noodles which is what we did.  Fabulous!


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