Vegan Chinese Pineapple Tofu Bowl

• Vegetarian
• Gluten free

• Produce

  • 2 Garlic
  • 1 Ginger
  • 2 tbsp Green onion
  • 2 tbsp Pineapple (fresh or canned pineapple

• Refrigerated

  • 1/2 lbs Tofu

• Condiments

  • 1 tbsp Honey
  • 1 tbsp Soy sauce

• Pasta & Grains

  • 2 cup Rice

• Baking & Spices

  • 2 tsp Corn starch
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 1 Canola oil
  • 1 tbsp Rice vinegar
  • 1/2 tsp Sesame oil

• Drinks

  • 1/2 cup Pineapple juice

• Liquids

  • 5 tbsp Water

Found on chefdehome.com

Description

Ingredients

• 1/2 lbs Tofu  (use firm tofu, pat dry to soak extra moisture)
• 2 tsp Corn Starch  
• 1 tbsp Water  
• Canola Oil  (to shallow fry)
• 1/2 Cup Pineapple  (Juice, use fresh to get 1/2 cup juice, or bottled unsweetened pineapple juice)
• 1 tbsp Soy Sauce  (I have used Tamari)
• 1 tbsp Honey  (or use maple syrup/white cane sugar)
• 1 tbsp Rice Vinegar  
• 1/2 tsp Sesame Oil  
• 1/2 tsp Red Pepper Flakes  (or less, per liking)
• 1/4 Cup Water  
• 2 Garlic  (to garlic cloves, grated)
• 1 Ginger  (inch ginger, grated)
• 2 tbsp Green Onion  (scallions, only green part, thin sliced)
• 2 tbsp Pineapple  (fresh or canned pineapple, chopped)
• 2-3 Cup Rice  (steamed or boiled long grain rice, per need)

Directions

• 1. Pat dry tofu and cut into small cubes. Mix corn starch with water in a wide bowl until well combined. Add tofu and mix to coat well. Set aside. 2. Heat 2-3 tbsp oil in a shallow, non-stick pan. Add tofu in two batches and fry until crisp and light brown from all sides.Drain on a plate lined with paper towel. Additional Notes Add watery tofu to hot oil can cause spattering. So, either use a spatter sheet or keep oil a hand away from yourself. Keeping pan with oil on back burner works best in such cases. 3. In a sauce pan, combine all pineapple glaze ingredients except corn starch. Cook on medium heat until sauce is bubbling and has started thickening, about 4-5 minutes. 4. Mix corn starch with 1 tbsp water, mix fully then add into cooking sauce and stir to combine. Continue cooking for 3 minutes or until sauce looks glossy and thick. 5. This sauce is just enough to coat 1/2 pound tofu. So you simply add in tofu and gently toss to coat tofu into the sauce. Or First mix tofu in half of the sauce, then add rest as per need. Garnish with chopped pineapple and scallions. Serve over a bowl of steamed rice. Enjoy!