INGREDIENTS:
- ½ cup vegetable broth
- ¼ cup apple cider vinegar
- ¼ cup agave
- 1 cup diced fresh pineapple
- 1 cup diced red bell pepper
- 1 tbsp. soy sauce or tamari
- 1 tsp. Asian chili paste or sriracha (optional)
- 2 garlic cloves, minced
- 2 tbsp. cold water
- 1 tbsp. cornstarch
- 1 tbsp. vegetable oil
- 1 lb. extra firm tofu, drained, pressed at least 15 minutes and cut into ½ inch cubes
- ¼ cup roasted cashews, coarsely chopped
- 2 scallions, chopped
INSTRUCTIONS:
- Place vegetable broth, cider vinegar, agave, pineapple, bell pepper, soy sauce or tamari, chili paste or sriracha and garlic in small saucepan and place over medium heat. Stir and bring to a simmer. Lower heat and simmer 15 minutes, stirring occasionally.
- While sauce simmers, whisk cold water and cornstarch together in small bowl. Add to pineapple sauce mixture once simmer time is up. Stir to mix and remove from heat.
- About halfway through sauce's cooking time, coat large skillet with oil and place over medium-high heat. Arrange tofu cubes in a single layer. Cook about 10 minutes, flipping 2-3 times during cooking to ensure browning on multiple sides.
- Pour pineapple mixture over tofu. Stir to coat and remove from heat.
- Serve with rice and top with cashews and scallions.
Source: Connoisseurus Veg
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