Ingredients
Units
Scale
For the Sweet and Sour Sauce
- 1 tablespoon gluten-free soy sauce
- 1/2 cup pineapple juice
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 1/4 teaspoon minced ginger or ginger paste
- 1 clove garlic, minced
- 1 1/2 teaspoons cornstarch
- 1 1/2 teaspoons water
For the bowls
- 3 cups cooked white rice
- 1 lb extra firm tofu, pressed and cut into 1/2 inch cubes
- 2 tablespoons olive oil
- 2 teaspoons sesame oil
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon coarse salt + extra to taste
- 1 green bell pepper, roughly chopped
- 1 red bell pepper, roughly chopped
- 1/2 yellow onion, roughly chopped
- 1/4 fresh pineapple, peel and core removed, cut into wedges and thinly sliced
Instructions
- Make the sauce: In a small bowl combine corn starch and water until cornstarch is dissolved. Set aside. In a small sauce pan, whisk the rest of the ingredients over medium high heat. Bring to a boil. Whisk in corn starch mixture, reduce to a simmer for 1-2 minutes, until thickened. Set aside.
- In a large skillet, heat olive oil and sesame oil over medium high heat. Add tofu. Sprinkle with pepper, garlic powder, and salt. Stir to coat. Cook until tofu begins to brown, about 1-2 minutes per side (around 6-8 minutes).
- Add bell pepper, onion, and pineapple. Cook 3-4 minutes, until veggies are softened, stirring frequently.
- Reduce heat to medium low. Add 1/2 cup of the sweet and sour sauce to the pan, stirring to coat. Let simmer 1 minute. Remove from heat and add salt to taste.
- Assemble the bowls: Add equal amounts of rice to bowls, top with tofu stir fry, and drizzle with remaining sauce. Garnish with sesame seeds if desired.
- Cook Time: 15 mins