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Hawaiian Pineapple Tofu
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Hawaiian Pineapple Tofu
This colorful tofu dish offers a taste of the islands with its balance of sweet, sour, and savory flavors. Whether served at a luau, summer barbecue, or just a weekend dinner at home, this dish from VegNews contributor Robin Robertson adds Hawaiian flair to everyday fare. Plus, it's as easy to prepare as a basic stir-fry. For the perfect complement, whip up Robertson's Coconut Sticky Rice from VegNews.com.
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Serves 4
What You Need:
1 16-ounce package extra-firm tofu, drained well and patted dry
2 tablespoons cornstarch, divided
2 tablespoons safflower oil, divided
Salt and freshly ground black pepper, to taste
3 shallots, minced
3 garlic cloves, minced
1 large red bell pepper, diced
1 teaspoon freshly grated ginger
1/4 teaspoon dried thyme
1/4 cup crushed tomatoes
1 cup unsweetened pineapple juice
1 cup vegetable stock
1 tablespoon tamari
1-1/2 cups fresh or canned diced pineapple
Freshly cooked rice
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What You Do:
1. Cut tofu into 1/2-inch strips and place in a shallow bowl. Sprinkle with 1 tablespoon cornstarch and toss gently to coat. Set aside.

2. In a large nonstick skillet over medium heat, heat 1 tablespoon oil. Add tofu, season with salt and pepper, and cook until golden brown, about 10 minutes. Remove from skillet and set aside.

3. In the same skillet, heat remaining oil. Add shallots, garlic, bell pepper and ginger and cook to soften, about 5 minutes. Stir in thyme, tomatoes, pineapple juice, and stock and simmer for 10 minutes.

4. Combine remaining 1 tablespoon cornstarch with tamari and stir into sauce to thicken. Add pineapple and reserved tofu and cook until hot, about 2 minutes. Serve over hot rice.
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