There is something about Sunday nights during football season that make me crave Chinese food. And that craving always involves take out. The hubs and I are trying really hard to start 2013 off right and attempt to eat in more than we eat out. Unfortunately, having Chinese food delivered does not count as eating in…it’s a shame really.
But, tonight I found a recipe in one of our new cookbooks (EatingWell Serves Two) that brought all the goodness of delivery to our house without waiting an hour for delivery or having to tip the driver. A quick, healthier version similar to my usual order of Sweet and Sour Chicken (minus the chicken) that also let me try my hand at cooking tofu for the first time! Though I don’t think we will be becoming vegetarians anytime soon…this was a great meal! Next time I’ll add a pinch of red pepper flakes for a little spice, but otherwise, it was nearly perfect.
- 1 8-ounce can pineapple chunks, 3 tablespoons juice reserved
- 5 teaspoons rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon ketchup
- 2 teaspoons brown sugar
- 7 ounces extra-firm, water-packed tofu, drained, rinsed and cut into 1/2-inch cubes
- 1 teaspoon cornstarch
- 3 teaspoons canola oil, divided
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 large bell pepper, cut into 1/2-by-2-inch strips
- 1/2 yellow onion, chopped
Whisk the pineapple juice, vinegar, soy sauce, ketchup, and brown sugar in a small bowl until smooth. Place tofu in a medium bowl; toss with 2 tablespoons of sauce. Marinate for at least 5 minutes or up to 30 minutes. Add cornstarch to the remaining sauce and whisk until smooth.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the skillet. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer tofu to a plate.
Add the remaining oil to the skillet and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add bell pepper and onion, cooking until just tender, 3 to 4 minutes. Pour in the sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple and cook, stirring gently, until heated through, about 2 minutes more.
Serve over brown rice.
Slightly adapted from EatingWell Serves Two