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Pineapple Tofu Bowl

5 from 1 vote
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Author: Sarah Kermalli | Sculpted Kitchen
Servings: 2 servings

Ingredients

  • 1 block tofu - extra firm
  • 1 T of tapioca flour.
  • 1 tsp of sea salt.
  • 1 tsp each of garlic and onion powder
  • 1 cup of garbanzo flour or rice flour.

Sauce:

  • 1 vegetable bouillon cube
  • 3 T of tomato sauce
  • ¼ cup of rice vinegar
  • 2 T of Tamari or soy sauce
  • ¼ cup of maple syrup
  • 2 tsp of garlic paste
  • ¼ cup of water
  • ½ tsp of minced ginger
  • 1 T of chili sauce
  • 1 tsp of onion powder
  • ½ red pepper - cut into thin strips
  • 1 cup of pineapple - cut into chunks

Instructions

To prepare tofu:

  • Take one block of extra firm tofu and place it between two paper towels on a plate. Then place a heavy pan on it so all the water is removed. Discard paper towels and cut your tofu into bite sized pieces. Set aside.
  • Mix tapioca flour, sea salt, garlic and onion powders with garbanzo/rice flour in a bowl and add tofu. Toss the tofu around until evenly coated. Dry fry it on a pan set to medium eat until each side is golden brown. While you do this prepare the sauce.

To make the sauce:

  • Add all your ingredients to a pot, except pepper and pineapple, into a pan and cook for 10 minutes or low medium heat. Stir until thickened. Add more water if you wish it to be more thinner. 
  • Add your pineapple and pepper and cook for another 5 mins on low. Add your tofu and mix until coated. 
  • Serve with noodles or rice.

Notes

Find more of Sarah’s recipes on @sculptedkitchen.
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