Sarah Chana's Note:
from his website. He writes, "This one is sure to please even finicky eaters, especially when served with steamed rice. A real kid-pleaser, too. Serve this with steamed brown basmati rice and raw vegetables for a kid-pleasing meal. Leftovers are delicious cold!"
My Private Note
Units: US | Metric
- 12 -14 ounces extra firm tofu, cut into 16 thin slices (not silken)
- 6 tablespoons Japanese soy sauce or 6 tablespoons tamari
- 2 green onions, chopped
- 1 large garlic clove, peeled
- 1 teaspoon cornstarch
- 3/4 teaspoon agar, powder (this gives it that sticky quality)
- 1/2 cup hot water, plus
- 2 tablespoons hot water
- 1/4 cup maple syrup or 1/4 cup agave syrup
- 1 1/2 teaspoons vegetarian bouillon powder (chicken-flavored)
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon ground mustard powder
- 1 (14 -19 ounce) can unsweetened pineapple chunks, drained
- 1 large green peppers (or 1/2 of each) or 1 large red bell pepper, seeded and cut into squares (or 1/2 of each)
- 1Preheat the oven to 500 degrees F.
- 2Quickly brown the tofu slices in a nonstick pan until browned on both sides.
- 3Place in one layer in a nonstick or lightly-oiled 9 x 13" baking pan.
- 4Place the soy sauce, green onion, garlic, cornstarch, and agar in blender and blend well. Add the remaining ingredients except the pineapple and green pepper. Mix well, then pour into a saucepan and stir over high heat until it boils. Stir and let it boil for about 1 minute.
- 5Add the pineapple and green pepper, then pour over the tofu in the pan.
- 6Bake for 15 minutes.
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Nutritional Facts for Hawaiian Sticky Tofu by Dr Andrew Weil
Serving Size: 1 (219 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 129.9
- Calories from Fat 23
- Total Fat 2.6 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 1016.5 mg
- Total Carbohydrate 22.0 g
- Dietary Fiber 2.2 g
- Sugars 15.8 g
- Protein 7.3 g
The following items or measurements are not included:
vegetarian bouillon powder