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!
- 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)
Directions See How It's Made
- Preheat the oven to 500 degrees F.
- Quickly brown the tofu slices in a nonstick pan until browned on both sides.
- Place in one layer in a nonstick or lightly-oiled 9 x 13" baking pan.
- 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.
- Add the pineapple and green pepper, then pour over the tofu in the pan.
- Bake for 15 minutes.