Pineapple Tofu Stir Fry
Cook: 35-40 minutes |
Ingredients
- 1 (8-ounce) can pineapple chunks or tidbits (3 Tbsp juice reserved
- 5 Tablespoons rice vinegar
- 1 Tablespoon Ketchup
- 2 teaspoons brown sugar
- 7 ounces extra-firm, water-packed tofu, drained, rinsed and cut into 1/2 inch cubes
- 1 teaspoon cornstarch
- 3 Tablespoons canola oil, divided
- 1 tablespoon minced garlic
- 1 large bell pepper, cut into 1/2 by 2-inch strips
Instructions
- Whisk the reserved 3 tablespoons pineapple juice, vinegar, soy sauce, ketchup and sugar in a small bowl until smooth.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the skillet using a slotted spoon. Whisk any remaining marinade into the bowl of sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a plate.
- Add the remaining 1 teaspoon oil to the skillet and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add bell pepper and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple chunks (or tidbits) and cook, stirring gently, until heated through, about 2 minutes more.