INGREDIENTS
- 20 oz. can pineapple chunks or tidbits
- 3 tablespoons rice-wine vinegar
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 14-ounce package extra-firm water-packed tofu (drained, rinsed and cut into 1/2-inch cubes)
- 2 teaspoons cornstarch
- 2 tablespoons canola oil
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 1 large red bell pepper, cut into square size
- 1 large green bell pepper, cut into square
INSTRUCTIONS
- Drain and set aside pineapple, reserving the juice.
- Whisk the reserved pineapple juice, vinegar, ketchup, soy sauce and sugar in a medium bowl until smooth.
- Place tofu in a large bowl; toss with 3 tablespoons of the sauce. Let marinate for at least 5 minutes and up to 30 minutes.
- Add cornstarch to the remaining sauce and whisk until smooth.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
- Transfer the tofu to the pan with remaining marinade into the bowl of reserved sauce.
- Cook the tofu, stirring until golden brown.
- Transfer to a plate.
- Add the remaining oil to the pan and heat over medium heat.
- Add garlic and ginger and cook, stirring constantly, until fragrant.
- Add red and green peppers and cook, stirring often, until just tender.
- Pour in the reserved sauce and cook, stirring, until thickened.
- Add the tofu and pineapple and cook, stirring gently, until heated through, about 2 minutes more.
Serve over steamed rice!
Credits to: eatingwell.com
