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Ingredients

1 (12 ounce) package firm tofu 2 tablespoons vegetable oil 1 cup pineapple juice ¼ cup brown sugar ¼ cup apple cider vinegar 2 tablespoons cornstarch 1 tablespoon tamari ½ teaspoon salt 1 (8 ounce) can pineapple chunks, drained 2 green bell peppers, cut into strips 1 small red onion, sliced into thin rings 1 ½ cups cooked white rice

Nutrition Info

360.6 calories carbohydrate: 57 g cholesterol: : - fat: 11.3 g fiber: 2.4 g protein: 10 g saturatedFat: 1.6 g servingSize: - sodium: 557.8 mg sugar: 30.3 g transFat: : - unsaturatedFat: : -

Place tofu between 2 plates. Place a weight on the top plate to press water out of tofu. Let sit, draining off water occasionally, 1 to 2 hours.
Slice tofu into chunky, bite-sized pieces.
Heat oil in a large skillet over medium-high heat. Saute tofu until golden, about 5 minutes. Remove tofu and set aside.
Whisk pineapple juice, brown sugar, vinegar, cornstarch, tamari, and salt together in the same pan. Stir constantly over medium heat until thickened, 3 to 5 minutes. Add pineapple chunks, bell peppers, and onion, reduce heat to low. Cook until onion and peppers are slightly soft, about 5 minutes. Add tofu and heat through, 2 to 3 minutes more. Serve over cooked rice.

4 servings

An easy and zingy sweet and sour stir-fry. If you're not sure if you like tofu, try this!