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Categories:
pineapple rice wine vinegar ketchup soy sauce brown sugar cornstarch canola oil garlic ginger red bell pepper green bell pepper
Viewed: 37 - Published at: 2 years agoIngredients
- 1 (20 ounce) can pineapple chunks or 1 (20 ounce) can pineapple tidbits, packed in juice
- 3 tablespoons rice wine vinegar
- 2 tablespoons ketchup
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon brown sugar
- 1 (14 ounce) packagewater-packed extra firm tofu, drained, rinsed and cut into 1/2-inch cubes
- 2 teaspoons cornstarch
- 2 tablespoons canola oil, divided
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 1 large red bell pepper, cut into 1/2-by-2-inch strips
- 1 large green bell pepper, cut into 1/2-by-2-inch strips
Method
- Drain and set aside pineapple, reserving 1/4 cup of 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 (the longer the better).
- Meanwhile, 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 using a slotted spoon; whisk any remaining marinade into the bowl of reserved sauce.
- Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total.
- 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, about 30 seconds.
- Add red and green peppers and cook, stirring often, until just tender, 2 to 3 minutes.
- Pour in the reserved sauce and cook, stirring, until thickened, about 30 seconds.
- Add the tofu and pineapple and cook, stirring gently, until heated through, about 2 minutes more.
