Pineapple Sweet & Sour Tofu
Yields: 2-3 servings
Recipe by Tiffany Bach
Freezing tofu changes its structure, giving it a porous, almost honeycomb-like texture with tiny holes. This gives it a meatier bite. It is also easier for the tofu to soak up sauces, like this sweet, tangy, and bright pineapple teriyaki sauce.
Ingredients
1 (10 oz) package Hodo Extra Firm Tofu Locate Product
3 tbsp avocado oil, divided
½ cup crushed pineapple juice
2 tbsp soy sauce
2 tsp sugar
1 tsp chili powder
1 tbsp rice vinegar
1 tbsp grated ginger
2 garlic cloves, minced
1 tbsp cornstarch
2 tbsp water
Instructions
Keep the tofu in the bag. Cut out a tiny hole and drain the liquid. Freeze the tofu overnight.
To thaw, remove the tofu from the package. Microwave for 4-5 minutes. Wait for it to cool down before squeezing out excess liquid.
Cut the tofu into bite-sized cubes. Coat it with 1 tablespoon of avocado oil and air fry at 400F for 5 minutes.
Heat the remaining 2 tablespoons of oil in a saucepan. Add garlic and ginger. After a minute, add the remaining ingredients, except for the cornstarch slurry. Allow it to heat up for a few minutes. Whisk the cornstarch slurry into the sauce and let it thicken. Add the tofu to the pot and coat it with the sauce.
