Sincerely Carolina

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If You Like Piña Coladas …

by caroline

OK, OK … so it’s a bit too early for piña coladas, but, nevertheless, I’m lovin’ on the pineapple this morning.


We’re on the road, off to my hometown of Pittsburgh to go to my youngest brother, Isaac’s, hockey game and watch the Super Bowl with my family.

Dan and I call Dayton, OH our home base, but I spend time back and forth for work obligations, and, of course, to visit my beloved family and city.

Dan’s driving and I’m sipping Green Juice (I promise it’s not as icky as it looks), so I figured I would share last night’s delish dinner with you: Pineapple Sesame Tofu with brown rice.

Dan made this for me for the first time a few years ago, and it has become a long-standing favorite in my dinner repertoire.

This recipe is gluten-free and vegan. Check it out:

Pineapple Sesame Tofu (served with brown rice)

  • 3 Tbsp gluten-free soy sauce
  • 1/4 cup water
  • 1 tsp rice vinegar
  • 1tsp hot sauce
  • 3 Tbsp honey
  • 1 Tbsp garlic
  • 1 Tbsp ginger
  • 1 tsp cornstarch
  • 1/2 block of extra firm tofu, cubed
  • 1 1/2 cups pineapple, cubed
  • 1 Tbsp safflower oil (you can sub olive or canola oil)
  • Prepared brown rice (as desired)

Directions:

Combine ingredients #1 – 8 (soy sauce – cornstarch) in a medium bowl (this guy is bowl #1) and whisk together. Remove all but a small amount of liquid mixture (about 1/4 cup) and put it in another bowl (we’ll call this bowl #2) then set aside. Take bowl #1 and add tofu cubes. Toss tofu cubes in the marinade, covering completely. Set aside tofu, allowing it to marinade for at least 15 minutes. In the mean time, cube pineapple. When 15 minutes have passed, toss tofu again and then let stand. Prepare skillet by heating oil over high heat. When oil becomes hot, add pineapple, stirring occasionally for 2-3 minutes. Add marinated tofu and again sauté for 1 – 2 minutes. Stir remaining sauce that was set aside in bowl #2 and then add to skillet. Let sauce reduce and thicken, stirring occasionally for about 2 minutes, then remove from heat. Serve over 1 – 1 1/2 cups brown rice and enjoy!

As a side note, you will have pineapple left over (if you opted to slice a whole one), so just store it and eat it on up the next morning. I puréed mine and added it to my Green Juice this morning — if you like orange juice with pulp, then you will like this, too. Extra tasty!

OK, time for me to chat with Dan for a bit. I’ve been typing away while he listens to NPR. More to come later on our day in the ‘Burgh!