1 can Pineapple chunks
4 tablespoons red wine vinegar
3 tablespoons ketchup
3 tablespoons soy sauce
2 tablespoon brown sugar
1 package extra-firm tofu,
3 teaspoons cornstarch
2 tablespoons canola oil, divided
2 tablespoons minced garlic
1 tablespoon minced ginger
1 large red and 1 large green bell pepper
First, Drain the juice from the pineapple can, saving a 1/4 cup. Set aside the pineapple for later. Mix the pineapple juice, vinegar, ketchup, and brownsugar together. Put the cut up tofu in a large bowl and let it marinade with 4 tablespoons of the sauce. Reserve the rest of the sauce for later use. Let it sit for at least 10min.
Second, add the cornstarch in the remaining sauce. Whisk for about 30 seconds or until smooth.
Third, place 1 tablespoon of canola oil in a pan on medium-high heat. Gently put the tofu in the pan and cook until each side is golden. DO NOT pour the tofu out from the large bowl into the pan. Use a slotted spoon or spatula and pour the remaining sauce back into where the reserved sauce is.
After the tofu is cooked. Place it on to a papertoweled plate and set aside.
In the same pan put another tablespoon of canola oil and start cooking the peppers and another other greens you would like to put in the dish. Put the ginger and the garlic in the pan as well. Let it cook for a few minutes or until tender. Pour the reserved into the pan and stir until it thickens. Add the tofu and pineapple as well. Stir until its mixed well with the sauce for about 2 minutes.
Serve with Jasmine, or Basmati rice. I bought naan bread and heated it up in a seperate pan sprinkling water and olive oil based butter.
*After being so excited for what I thought was another successful vegan dish, we find the can of pineapple sitting by the sink. I completely forgot to add the pineapple while adding the tofu. I can't get over it.*
Vegan expect for Naan bread.
No comments:
Post a Comment