Pineapple Stir Fry w/ Baked Tofu

• Produce

  • 3/4 cup Carrot
  • 3 Garlic cloves
  • 2 2 inch piece Ginger, fresh
  • 4 Green onion
  • 2 cups Pineapple
  • 1/2 cup Snow peas

• Refrigerated

  • 1 lb Tofu

• Canned Goods

  • 3 tbsp Tomato paste
  • 1/2 cup Water chestnuts
  • 1/2 cup Water or broth

• Condiments

  • 1 tbsp Maple syrup, pure
  • 5 tbsp Soy sauce

• Baking & Spices

  • 1 tbsp Cornstarch mixed with
  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tbsp Rice wine vinegar
  • 1 drizzle Sesame oil

• Drinks

  • 4 tbsp Pineapple juice

Found on veggieinspiredjourney.com

Description

Ingredients

• 1 lb tofu, drained, pressed*, and cubed
• 2 tbsp soy sauce (or liquid aminos or tamari for a gluten free version)
• 2 tbsp pineapple juice
• 1/2 inch piece fresh ginger, peeled
• 3 garlic cloves, minced
• 1/2 inch piece fresh ginger, peeled and minced
• 3/4 cup diced carrot
• 1/2 cup halved snow peas
• 1/2 cup sliced water chestnuts
• 3 scallions, sliced
• 2 cups cubed pineapple
• about 1/2 cup water or broth for sautéing
• 3 tbsp tomato paste
• 3 tbsp soy sauce (or tamari for gluten free)
• 2 tbsp pineapple juice
• 1 tbsp pure maple syrup
• 1 tbsp rice wine vinegar
• 1 tbsp cornstarch mixed with 1 tbsp water
• sliced green onion
• sesame seeds
• drizzle of sesame oil

Directions

• Press the tofu if you havent already - see note. Cut it into cubes.
• Pour the marinade into a plastic Ziploc bag: 2 tbsp soy sauce, 2 tbsp pineapple juice and 1/2 inch of fresh peeled ginger. Add the cubed tofu and mix around so its all covered with marinade. Place in the fridge for at least 30 minutes.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
• When the tofu is done marinating, remove the tofu and place in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping each piece half way through the cooking time.
• In the meantime, whisk together the stir fry sauce: tomato paste, 3 tbsp soy sauce, 2 tbsp pineapple juice, maple syrup, and vinegar. Mix together the cornstarch and water and add to the sauce. Whisk well and set aside.
• Heat a large skillet with 2 tbsp water (or broth) over medium-high heat. Add the garlic and ginger and sauté for 3 minutes.
• Add the carrots and 1/4 cup water (or broth), cover and let cook about 5-7 minutes. Check every few minutes and add more water/broth if the pan is getting dry. Add the snow peas, water chestnuts, scallions and pineapple chunks and cook another 2-3 minutes.
• Add the stir fry sauce and mix well. Add the baked tofu and mix again.
• Serve over rice and garnish with sliced green onions, sesame seeds and a sprinkle of sesame oil, if desired.