This was my first try at making a real tofu dish, and I must say, I am so happy with it! I can’t wait to make it again. The tofu was a little bit crispy on the outside, and the sauce was light and flavorful. While it was my first legitimate tofu adventure, it was also my first try cooking with fresh ginger. I bought ginger root, peeled it, and minced it. The flavor and aroma was fabulous. I’ve been so addicted, I’ve used it three times since!
Best about this recipe is that its a quick and healthy main dish. Since pineapple, peppers, and onions are cooked in it, side dishes are not required. If you’d like, I would recommend serving it over brown rice. I used firm, lite tofu. I like firm tofu better, and in my little experience, it holds shape better when cooking. My rational for using light tofu was to cut on calories and fat. Since tofu, regardless of the fat content, doesn’t really have a flavor, I don’t see a downside.
I used one whole package of Nasoya Lite Firm Tofu. Tofu, which is made from soybeans, can be a major asset to vegetarians or those who do not eat beef. The entire pack has 160 calories, 28 grams of protein, and just 6 grams of fat. It is also a good source of vitamins A, E, and B12, calcium, and iron. In case you’re interested, it’s also organic!
Nasoya Lite Firm Tofu, available at Publix and other organic-friendly grocers.
What you will need:
- Cutting Board
- Large Sauce Pan
- Knife
- Paper Towels
- Large Spoon
- Fork or Spatula: Use whatever is easiest to flip the tofu while browning it.
Ingredients:
- I didn’t measure exactly while making this recipe, sorry! You may need to add more liquid or sugar to the sauce because the following are guesstimates!
- One Package Lite Firm Tofu: I strongly recommend trying tofu if you never have. Picky eaters may be wary at first, but with an open mind I am confident they will come around. If you’re really opposed to the idea, chicken or beef may be used with a few minor adjustments.
- 1 TBSP Fresh Ginger Root, Chopped
- 1 Yellow Onion
- 1 Red Bell Pepper
- 8 Oz Can Pineapple Tidbits
- 3 Tsp Sesame or Vegetable Oil
- 5 Tsp Rice Vinegar
- 2 TBSP Lite Soy Sauce
- 2 TBSP Ketchup
- 1 TBSP Garlic, Minced
- 1 Cup Corn Meal: I made this for Passover so used Matzo Meal.
- 1 TBSP Brown Sugar
- 3+ TBSP Pineapple Juice from Can
Directions:
Open and drain the tofu. Put it on a plate and cut it horizontally into two thin patties. Place a folded paper towel underneath, between, and on top of the tofu. Place a bowl or heave object on top. This drains the water from the tofu and helps it become crispy when cooking. If the towels become saturated, repeat this process.
It looks funny, but pulling the moisture from the tofu will help the edges become crisp and brown.
Cut the onion into slices and the pepper into thin strips.
Mince 1 TBSP each of fresh garlic and ginger root. (Peel the root to reveal the moist center.)
Remove the towels from the tofu and slice it into strips 1/4-1/2 inch thick.
In a bowl, mix together the vinegar, soy sauce, ketchup, and brown sugar. Taste and add more sugar or liquid if necessary.
Mix the sauce in a bowl and allow the tofu to marinate.
Add the tofu to the sauce and let marinate for 5 minutes or more.
Place the corn meal on a plate. Remove each piece of tofu, dredge if through the crumbs, and set aside.
Heat the oil. Add the tofu to the pan and cook on both sides until brown. This takes between 5 and 10 minutes.
Brown the tofu in hot oil, then move to a paper towel to absorb the excess.
Remove the tofu and place on a paper towel.
Pour any excess oil out of the pan. Add the sauce, vegetables, garlic, and ginger to pan. Cook until the vegetables soften, then add the pineapple.
Ginger, garlic, soy, and vinegar pack a lot of flavor with no fat and very few calories.
Add the tofu, cook for a few minutes, and serve!
Only 2 guests were vegetarians. While people frequently turn up their noses to tofu, even the carnivores gave it a whirl.
College Cook! 