I was craving this kind of dinner for days and decide it was perfect for Sunday’s dinner. We had it over zucchini “noodles”, I would say that while I like them most people would probably like rice or pasta better. But learn to love raw veggie “noodles”! They are good tasting and good for you! (1 cup is around 20 calories!)
Crispy Tofu and Pineapple with Peanut Sauce
- 1 lb. extra firm tofu, drained and well pressed
- ½ cup lower fat sesame ginger dressing
- 2 cups fresh ripe pineapple, diced (canned can be used)
- 2 Tbsp canola oil
- ½ cup chunky peanut butter (natural)
- ¼ cup water
- 1 Tbsp rice vinegar (unseasoned)
- 1 Tbsp sweet chile sauce
- 2 tsp raw agave nectar
- 2 tsp lower sodium soy sauce
- ½ tsp garlic (fresh, roasted or granulated dry)
- ¼ tsp grated ginger (jarred is fine, as is powdered)
Cut the pressed tofu into bite size pieces and pour the dressing over, covering all the pieces thoroughly. Marinate in the refrigerator for a couple of hours.
Whisk the dressing ingredients together.
Heat 1 Tablespoon oil in a large skillet over medium high. Add in the tofu with the marinade and cook till sizzling and crispy, shaking often (you will want to use a splatter screen or loosely cover with a lid – it spatters a lot). When browned and crispy on the outside put in a bowl and add the second Tablespoon of oil to the skillet. Add in the pineapple and cook until also golden brown and sizzling, tossing often. Add the tofu back in and shake to mix. Turn to medium-low and add the sauce. Gently stir to cover the tofu and heat through.
Take off the heat and serve over starch of choice.