Best served with a side of rice
- 1 pkg SUPERIOR TOFU Fresh Medium Firm Tofu
- 3 tbsp canola oil, or any other neutral oil for cooking
- 3 cloves garlic, minced
- ½ tsp fresh ginger, grated
- 2/3 cup fresh pineapple chunks
- 1 cup carrots, cubed
- 1 cup green peas
- ½ white onion, cubed
- 1 small can water chestnuts, chop into cubes
- 8 cremini mushrooms (or white button mushrooms), de-stemmed and quartered or halved depending on the size of mushrooms
- ¼ cup lemon juice
- ¼ cup soy sauce
- ¼ cup honey
- 2 tsp chili sauce
- 2 tsp white sugar, granulated
- 2 tsp corn starch
- 4 tbsp water
- Salt and pepper to taste
Makes 5-6 servings
1. Cut the block of tofu in half. Place each half in 2 clean paper towels one at a time and gently press/squeeze to remove excess stored liquid. Cut the tofu into 1/2-inch cubes and pan fry on medium-high heat with 1 1/2 tbsp vegetable oil. Mix and turn frequently until all the water is burned off and the tofu is lightly golden brown on most sides. If you find that the tofu is sticking to the pan, add a little more vegetable oil. Set aside.
2. In a wok, heat 1 1/2 tbsp of vegetable oil on medium heat. Add the fresh garlic and ginger and fry for about 10-15 seconds until fragrant. Add the onions, mushrooms, carrots, and water chestnuts. Mix frequently and sauté until all the vegetables are cooked and tender, yet still remain crispy. Note that all the water released from cooking the mushrooms should burn off while sautéing the vegetables. In the meantime, prepare the sauce.
3.To Prepare the Sauce: Stir all the ingredients listed under sauce above until all the cornstarch has dissolved. Add more or less chili sauce depending on your preference of spice. Taste the sauce prior to adding it to the dish to make sure you have the right amount of sweetness and saltiness.
4. Once the vegetables are tender and crispy, turn the heat down to medium-low. Add the pan-fried tofu to the vegetables. Slowly add the sauce and toss with the vegetables and tofu. After about a minute, add the pineapple chunks and peas. Mix slowly on medium-low heat until the sauce starts to thicken and coat the vegetables and tofu. Be sure not to burn off all the sauce (this should only take 5-10 minutes). Serve hot with a side of cooked rice.