Ingredients:

  • 14 oz extra-firm tofu, pressed and cubed
  • 3 tbsp cornstarch
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp avocado oil
  • 1/2 cup fresh pineapple juice
  • 3 tbsp tamari
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tsp cornstarch mixed with 1 tbsp water
  • 2 cups fresh pineapple chunks
  • 1 red bell pepper, sliced into strips
  • 1 cup snap peas
  • 1/2 cup red onion, sliced
  • 2 scallions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Press the tofu for at least 15 minutes to remove excess water, then cut into 1-inch cubes.
  2. In a medium bowl, toss the tofu cubes with cornstarch, salt, and pepper until evenly coated.
  3. Heat avocado oil in a wok or large skillet over medium-high heat until shimmering. Fry tofu in a single layer for 3-4 minutes per side until mahogany-colored and crisp. Remove and set aside.
  4. In the same pan, sauté the sliced red onion and bell pepper for 2-3 minutes until slightly softened.
  5. Add the snap peas and pineapple chunks, cooking for another 2 minutes until the pineapple edges begin to caramelize.
  6. Whisk together pineapple juice, tamari, maple syrup, rice vinegar, grated ginger, and minced garlic. Stir the mixture into the pan along with the cornstarch slurry.
  7. Return the crispy tofu to the pan and toss until the glaze thickens and coats all ingredients. Garnish with sliced scallions and toasted sesame seeds.