Friday, February 6, 2015

Recipe: Hawaiian-Style Tofu

When my husband finally decided that tofu really isn't all that bad (this took him 9 years), I knew I had to come up with more tofu recipes to change things up a bit. Sesame tofu is delicious, but I knew we'd get tired of it if it was the only tofu dish I made.

When I create new tofu dishes, I think of the flavors I enjoyed when growing up in Hawaii. I grew up eating meat and so the flavors I remember were often paired with chicken or beef. But I didn't let that stop me. I attempted a sweet/sour type of tofu using combinations of recipes I found on Pinterest. While good, they were lacking. It was more of a Chinese-style and not my beloved local Hawaiian-style. After a few alterations, I finally got the flavor I was going for.



Hawaiian Style Tofu

2 blocks extra firm tofu
3/4 c. soy sauce
1/3 c. sugar
1/4 c. vegetable broth
2 Tbsp. cornstarch
1 clove garlic, minced
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 15-ounce can pineapple chunks in juice

Cut tofu into 1" cubes and prepare as desired. (Some choose to deep fry the tofu, others may prefer to pan fry it, and some prefer to just heat it through. For this recipe, we've tried all variations and they're all good.)

In a small bowl, mix together soy sauce, sugar, vegetable broth, and corn starch, until well combined.

In a wok, add garlic and bell peppers with just enough oil to coat the bottom. (If using a non-stick pan, omit the oil). Cook for about 2-3 minutes on medium heat until the bell peppers just begin to get tender.

Add liquid mixture to the wok. Combine well. Then add the can of pineapple, including the juice.

Bring to a boil. Stir occasionally to keep from sticking to the wok. Let boil for a minute or two, then lower heat and let simmer until the sauce is thickened.

Serve over brown rice.

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