This recipe is yet another adaptation on a strongly American-ized take on the sweet and sour flavor pairing found in some traditional Chinese cooking. We love the complementary nature of the sour and sweet pineapple and the umami and saltiness of the tamari. We like it as written, but for a saucier experience double the sauce.
Serves: 4-6
Time: 1 1/2 hrs
Ingredients
oil
medium onion
2 bell peppers
1 cup rice
water
For the tofu:
2 blocks tofu
cornstarch
salt
For the sauce (if you prefer your food to be very saucy consider doubling this section):
1 cup pineapple juice
3/4 cup water
3 tbsp tamari
1 1/2 tbsp agave
1 tbsp cornstarch
salt
Red pepper flakes
If you are cooking brown rice, you want to start your rice first. If you are cooking white rice we would put this on to cook after frying the veggies but before frying the tofu. Cook rice according to instructions on the package.
Cut your blocks of tofu in half so that you have four, one inch thick rectangles. Press the tofu between two kitchen towels, placing a cast iron pan, or something heavy on them to remove some of the liquid. This process can alternatly be done with a tofu press.
While the tofu is being pressed, slice the peppers and onions and heat a pan to medium high heat with some high heat oil. Add the onions and about 1/2 tsp of salt and cook until they start to soften about 7 minutes. Add the peppers and cook for another 7-10 minutes until the peppers are starting to brown. Then remove from heat and set aside.
Next slice the tofu into cubes or thick sticks. Combine the cornstarch and a generous pinch of salt in a shallow bowl. Toss the tofu, a couple of pieces at a time in the cornstarch mixture until coated on all sides. Heat 2 tbsp of neutral oil in a frying pan. Once hot, fry the tofu in batches on med-high making sure it gets golden brown on all sides. Feel free to add more oil if your pan gets dry. Be careful not to crowd the tofu as that will make it all stick together. We use tongs to turn each piece separately.
In a small saucepan combine all of the sauce ingredients except the cornstarch and bring to a low boil. Turn down to a simmer, add the cornstarch stirring consistently until it thickens and gets sticky. Taste and add salt as needed.
Once the tofu is finished cooking, add all tofu and the fried peppers and onions into the pan and cover with sauce. Toss until the tofu is completely coated, but not too long or the sauce will burn (about 1 minute).
Serve over rice and enjoy!