A sweet and tangy Asian-style stir fry with crispy tofu, fresh vegetables, and Brothers-All-Natural Pineapple Crisps.
1 Block Extra Firm Tofu (Drained Thoroughly)
1/4 cup Gluten Free Soy Sauce (Or 100% organic tamari (wheat-free) mixed with water (½ tamari and ½ water) to cut the dark taste)
2 tablespoons Sesame Oil
1 cup Cornstarch
1/4 teaspoon Black Pepper
3 tablespoons Oil (Or as needed)
1/3 cup Gluten Free Soy Sauce (Or 100% organic tamari (wheat-free) mixed with water (½ tamari and ½ water) to cut the dark taste.)
1 tablespoon Sesame Oil
1 teaspoon Ground Ginger
2 tablespoons Brown Sugar
1 teaspoon Onion Powder
1/2 teaspoon Granulated Garlic
1 Lime (Zested)
Juice of Half Lime
2 tablespoons Oil
1/2 Large Onion (Julienne)
1 Small Red Bell Pepper (Julienne)
1 Small Yellow Bell Pepper (Julienne)
1 Small Orange Bell Pepper (Julienne)
1 Container (8 oz) Sliced Mushrooms
1 bag (15 oz) Sugar Snap Peas
6 bags Brothers-All-Natural Pineapple Fruit Crisps
1 Small Bunch Fresh Cilantro (Chopped)
1/2 Juice of Lime
Drain all excess liquid from tofu block. Place on layers of paper towel and lightly press down with more paper towels to absorb as much excess liquid as possible.
Cut tofu into 1-inch cubes and place in a small bowl.
Add the 1/2 cup soy sauce and 2 Tbsp. sesame oil and lightly toss. Let marinate for at least 15 minutes
In a separate small bowl mix the cornstarch, black pepper and paprika. Remove tofu from the marinade and toss in the cornstarch mixture until fully coated on all sides.
Heat a large saute pan over high heat until hot. Add the 3 Tbsp. oil. Shake off excess cornstarch from tofu and place in the pan. Let cook on the first side for about 3-4 minutes or until golden. Adjust heat to medium-medium high. Flip with tongs and cook on all the remaining sides until golden. Remove from oil and let drain on paper towels. Set aside.
In a small bowl combine all of the ingredients for the soy glaze. Mix well.
Clean out the saute pan the tofu was cooked in. Heat over high heat until hot. Add 2 Tbsp. oil. Saute the onion,bell peppers,mushrooms,peas and pineapple until al dente, about 5-7 minutes. Add the soy sauce mixture, toss to combine and cook 1 minute longer.
Remove from heat and add chopped cilantro and juice from 1/2 lime. Serve with reserved tofu.