Hawaiian Sticky Tofu by Dr Andrew Weil

READY IN: 38mins
Recipe by Sarah Chana

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!"

Top Review by Chef Tweaker

Wow... anything vegetarian that my husband will go back for seconds, deserves 5 stars! Hubby has been putting up with "diet" food for about a week now and this one he liked! At first glance I thought this would be a "sweet and sour" dish but it was more savory than I was wanting. I substituted out the water for more pineapple juice and then even added some vitamin C powder for more zing. I thought it was a little salty and considered reducing the soy sauce (didn't have tamari) next time but hubby thought it was OK as long as it was over rice. It was also a great use for my home canned mock pineapple which is made with zucchini!

Ingredients Nutrition

Directions

  1. Preheat the oven to 500 degrees F.
  2. Quickly brown the tofu slices in a nonstick pan until browned on both sides.
  3. Place in one layer in a nonstick or lightly-oiled 9 x 13" baking pan.
  4. Place 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.
  5. Add the pineapple and green pepper, then pour over the tofu in the pan.
  6. Bake for 15 minutes.

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