Originally uploaded by wesh
This recipe can be found on p. 132 of Bobbie Hinman’s cookbook “The Meatless Gourmet:”
Pineapple Pepper Tofu
- 1 20 oz. can pineapple chunks (packed in juice), drained, juice reserved
- 2 tb honey (substitute other sweetener for vegan preparation)
- 1 tb red wine vinegar
- 1 tb cornstarch
- 1 tsp dry mustard
- 1/4 tsp ground ginger
- 1/8 tsp. each salt & pepper
- 2 tsp vegetable oil
- 1 lb. firm tofu, cut into 3/4- to 1-inch cubes, drained between layers of towels
- 1 c. onion, cut vertically into slices 1/4″ thick
- 1 c. red bell pepper, cut into 1/4″ strips
- 2 large garlic cloves, crushed
- 1/2 tsp. dried thyme
In a small bowl, combine reserved pineapple juice with honey, vinegar, cornstarch, mustard, ginger, salt, and pepper. Stir to dissolve cornstarch. Set aside.
Heat 1 tsp. of the oil in a large nonstick skillet over medium-high heat. Add tofu. Cook, stirring gently, until tofu is lightly browned on all sides. Remove tofu to a bowl and cover to keep warm. Reduce heat to medium and add remaining oil to skillet. Add onion, bell pepper, and garlic. Sprinkle with thyme. Cook, stirring constantly, 2 minutes. Add pineapple chunks. Cook, stirring frequently, 5 minutes.
Stir pineapple juice mixture and add to skillet, along with tofu. Cook, stirring gently, until sauce has thickened and turned clear.
Serve over brown rice.
I use fried tofu from my local Asian market to save this step, but still saute the fried tofu according to these directions to warm it up and evaporate some of the moisture out of it (so it will rehydrate itself with more of the pineapple juice mixture in the last step).