Tropical Pineapple Tofu Delight
Ingredients
Sauce
- 3/4 cup vegetable broth
- 2 tsp ginger
- 2 tsp garlic
- 1/4 cup pineapple juice or lemon juice
- 1 cup pineapple, diced
- 1/4 cup soy sauce, low sodium
- 1/4 cup sriracha
- 2-4 tbsp maple syrup*
- 3 tbsp corn starch
- 1/4 cup cold water
Tofu
- 1 block of extra firm tofu
- 2 tbsp soy sauce or tamari (low sodium)
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 2 tbsp corn starch (optional)
Preparation
Prepare the Sauce
In a saucepan, combine vegetable broth, ginger, garlic, pineapple juice or lemon juice, diced pineapple, soy sauce, sriracha, and maple syrup.
In a separate bowl, mix corn starch with cold water until well combined, then add it to the sauce mixture.
Cook the sauce over medium heat, stirring continuously until it thickens. Set aside.
Prepare the Tofu
Press the block of extra firm tofu to remove excess moisture. Cut it into cubes or desired shapes.
In a bowl, combine soy sauce or tamari, nutritional yeast, garlic powder, and corn starch. Mix well.
Toss the tofu cubes in the mixture until they are well coated.
Cook the Tofu
Oven Option: Preheat the oven to 400°F (200°C). Place the coated tofu cubes on a lined baking sheet. Bake for about 20-25 minutes or until crispy, flipping them halfway through.
Air Fryer Option: Preheat the air fryer to 375°F (190°C). Place the coated tofu cubes in a single layer in the air fryer basket. Cook for about 15-18 minutes, shaking the basket occasionally, until crispy.
Combine Tofu and Pineapple Sauce
Gently fold the cooked tofu into the prepared pineapple sauce until the tofu is coated evenly.
Serve
Serve the tropical pineapple tofu over rice or noodles. Garnish with chopped fresh cilantro, green onions, and sesame seeds, if desired.
