Pineapple Tofu

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Sweet and gingery, this tofu can be served over a bed of millet or quinoa.

Ease: super quick Type: entree Prep Time: 10 minutes Total Time: 1 hour 10 minutes Yield: 4 servings

Cook's notes

365 brand Soy Ginger sauce is made by, and available at whole foods stores.

If you have a few more minutes, the sesame ginger sauce will taste better if you make it with 1 T fresh minced ginger. I used ground ginger in this recipe to make it quickly. Using the fresh ginger will add about 7-10 minutes to the prep time.

Ingredients

2 lb. Tofu cubed
1 onion sliced into strips
1 20 oz. can crushed or chunks pineapple and juice
1/4 c soy ginger sauce or Sesame Ginger Sauce
1/2 c pineapple juice
1 1/2 T arrowroot powder
coconut and sesame seeds for garnish

2 c millet or quinoa
4 c water

Sesame Ginger Sauce:
3T+ 1/2 t tamari or soy sauce
1T + 2 t honey
3/4 t ground ginger, heaping
2 T sesame butter, tahini
4 T water
1T + 1t brown rice vinegar or cider vinegar

Steps

• Prepare sesame ginger sauce by adding all of the ingredients to a container and shaking vigorously to mix well.
• Combine remainder of the ingredients in a baking pan with 1/4 c of sauce.
• Bake in 375° F, no need to preheat and no convection. Bake for about 1 hour until most of the juice is absorbed, tofu and onions are browned and sauce is thick.
• Bring millet or quinoa and water to a boil in large covered pot over high heat. Lower the flame to maintain a low boil. Millet or quinoa are finished in about 15 minutes when they are fluffy and all the ater is absorbed.
• Place tofu in bed of millet or quinoa and garnish with sesame seeds and coconut. Drizzle with more sauce if desired and serve hot.

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