After last week’s FAIL, I’ll admit that I was a bit confused as to what went wrong. I hoped that it was because I tried to cook too much tofu at once and that the bits were too small. But I was hesitant to add it to the menu this week. BUT I was still craving crispy tofu! (And let’s face it…it’s better for me than craving crispy chicken!)
So I reread this recipe to get the general gist, and decided to give it a second chance!
Good thing! Because this supper was light, delicious AND easy!
I pressed Nasoya tofu for an hour, and then heated a sauté pan prepared with a quick spray of cooking oil. Once heated, I cut the tofu into 1’x2’ rectangles and sprinkled with corn starch. I cooked each batch for about 5 minutes total, flipping to get each side crispy.
And then tossed in a pineapple glaze!
While the tofu was cooking, I mixed 3 tbsp. cornstarch with one cup pineapple juice. Once dissolved, I added 3 tbsp. honey and 6 tbsp. wheat free tamari. I poured it into a small sauce pan and cooked it down on medium heat. Once thick, I poured a few tbsp. over the tofu.
Once the tofu was finished, I put it aside and grabbed my wok. I heated one tsp. oil and added in one bag frozen pepper stir fry and one bag frozen sugar snap stir fry mix.
It cooked super fast! Once cooked through, I added in the rest of the pineapple glaze:
Around 1/2 to 3/4 cup. Stir to combine! Pineapple Glaze Nom Nom Nom
Served on top of 5 Minute Brown Rice :)
Mmmm crispy tofu :)
Loved this recipe! I will definitely be making it again! And Parrish…well he was open to using tofu instead of chicken but he is a meat man! Did he enjoy this dish as much as butter basted steak? No. But he enjoyed it enough to enjoy it again!
Besides, you can’t eat butter basted steak every night! :)