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Michelle

Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 package Big Mountain Soy-Free Tofu, cubed
  • 2 tbsp cornstarch
  • 2 1/2 tbsp olive oil, divided
  • 1 tbsp soy sauce or coconut aminos
  • 1 large bell pepper, cut into chunks
  • 20 oz canned pineapple chunks, drained (reserve juice for sauce)
Sweet & Sour Sauce
  • 1/2 cup pineapple juice
  • 1/4 cup rice vinegar
  • 2 tbsp soy sauce or coconut aminos
  • 2 tbsp brown sugar
  • 1 tbsp ketchup
  • 1 tsp grated ginger
  • 1 garlic clove, minced
  • 1 tbsp cornstarch mixed with 2 tbsp cold water

Method
 

  1. Preheat your oven to 400°F. Lightly coat a large baking sheet with 1 tbsp of olive oil.
  2. In a bowl, toss the cubed tofu with 1 tbsp olive oil and soy sauce.
  3. Put the cornstarch into a zip top bag, add the tofu and toss until each piece is lightly coated.
  4. Spread the tofu in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
  5. While the tofu bakes, prepare the sauce. Whisk all sauce ingredients (except the cornstarch slurry) in a small bowl and set aside.
  6. Add 1/2 tbsp oil to a skillet and stir fry the bell pepper until slightly softened. Add the pineapple chunks and stir to heat. Add the reserved sauce ingredients and bring to a simmer over medium heat.
  7. Stir in the cornstarch slurry and whisk continuously until the sauce thickens. Remove from heat.
  8. Once the tofu is done, transfer it to a large bowl and pour the sauce over it. Toss gently to coat every piece.
  9. Serve immediately over rice. Enjoy!