As far as marinades go, nothing really compares to the homemade version. This tofu is bursting with flavor, and manages to be sweet, tangy, sour and the perfect accompaniment to many dishes. I served this on a bowl of peanut sauced noodles and a handful of stir fried veggies, like carrots, sugar snap peas, onions, and bell peppers.
Ingredients:
1 block extra firm tofu, pressed and cubed
1/2 cup pineapple juice
2 tablespoons soy sauce
1 teaspoon sesame seeds
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon ground ginger
1 tablespoon rice vinegar
1 tablespoon honey
2 tablespoons olive oil
Combine the soy sauce, sesame seeds, garlic sat, onion powder, ginger, rice vinegar, honey, and pineapple juice in a bowl. Stir vigorously with a whisk until fully combined. Pour over tofu, stir to coat, and allow to marinate for a minimum of 30 minutes.
In a large skillet, warm the olive oil over medium heat.
Add the tofu to the skillet and cook for about 25 minutes, stirring occasionally. The tofu will be browned and somewhat crispy when done.
Allow the tofu to rest in the warm skillet, but removed from direct heat, for at least 5 minutes before serving with your favorite rice or noodle dishes.
