Serves 4
Prep time 20 minutes
cook time 40 minutes
total 60 minute meal
Ingredients
- 1 Block Organic Extra Firm Tofu – pressed well
- ½ Fresh Jalapeno Sliced and seeds removed
- 1/4 Cup + 1 tsp Corn starch
- ½ tsp Salt
- ¼ Cup Tamari or Soy Sauce
- ½ Cup Pineapple Juice
- 2 Tbsp Maple Syrup
- 3 Tbsp Water
- 3 Cloves Garlic, pressed or chopped fine
- ½ tsp Fresh Granted Ginger
Directions
Tofu should be pressed first, either use a tofu press or just wrap the block in paper towels and place heavy item on top (I use my cast iron skillet). Press for a minimum of 15 minutes, but I usually leave mine for about an hour.
- Preheat Oven to 400
- In a small pan, stir together the tamari, pineapple juice, Maple syrup, 3 Tbsp of Water – mixed with 1/4 cup corn starch, the garlic and ginger on low heat and bring to a simmer
- In a small Ziploc bag, add the 1 Tbsp corn starch
- Slice the jalapeno and add to Ziploc bag
- Cut the pressed tofu into bite size cubes and put into Ziploc bag. Seal and shake until well coated on a baking sheet, lined with parchment paper, lay out the tofu and bake in oven for approximately 30 – 40 minutes flipping halfway through time.
- Remove the tofu from oven when it is slightly brown and crispy on the outside
Toss the tofu and the jalapenos into the sauce – serve immediately with rice (I like grilled pineapple/mango/red onion and mushroom
Whole WhEAT Wellness 