Hawaiian Sticky Tofu by Dr Andrew Weil

Total Time
Prep 15 mins
Cook 23 mins

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!"

Ingredients Nutrition


  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.
Most Helpful

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!

Chef Tweaker September 06, 2013

Alright this was such a great recipe, Just recently went Vegetarian, trying to go Vegan. I put it over Rice and the family loved it, the flavors have a great contrast between the pineapples and garlic/soy mix. I used Firm tofu, since I couldn't find Extra firm and browned it with a light crisp. I would have to say it has been one of the best recipe's I've tried so far.

Devon Stryker May 19, 2010

Loved it! Follow it to the dot. I will be making this many more times. Thank you Sarah Chana

Chef h&h June 30, 2008