"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
Tofu, is so maligned but it’s such a perfect food. Goes so well with so many things, absorbs flavors of all sorts, easy protein that’s not been fiddled with like so many other adapted soy proteins. Why not learn how to prepare it well and eat it more? And truly, you can take a recipe like this and play away based on what’s in your refrigerator – more orange juice and less pineapple. More spicy or less spicy. More sweet or less. Adapt and taste and the dish will taste the way you’ll most like it .
Sweet and Sour Tofu – a variation
3 cakes of tofu, sliced – probably equal to 2 1lb packages of American packaged tofu, firm, not silken.
1 cup of chopped, canned pineapple
1 thinly sliced pepper
1.5 cups pineapple juice
1 orange juiced – about 1/3 cup
1/2 lemon juiced – about 2 tbsp
1 tbsp harissa (spicy hot pepper sauce – you can use less)
2-3 tbsp dijon mustard
2-3 tbsp light colored honey
2-3 tbsp organic ketchup
Warm some grapeseed oil (or canola) in a heavy skillet – I like cast iron – and brown the tofu on both sides. This can take a few minutes to do it properly, like up 15 if you really want it nice and brown without burning the tofu.
Make the marinade. Combine the citrus juices and add the salt. Then add everything else in and whisk well until combined. Taste for sweetness and tartness and spiciness. You may like more honey, or more ketchup. Do it up.
Pour the marinade on the tofu in the hot pan. Step away as it will splutter and steam. Put a cup of chopped pineapple on top of the tofu and sprinkle the red pepper slices on top. Bring the pan to a simmer. Cover and cook for 45 minutes or so, uncovering about 20-30 minutes or so into the cooking, so that the liquids will cook down a bit and thicken. You can leave it saucier or thicker. Serve on a bed of brown rice or pasta.