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In the world of plant-based cuisine, Pineapple Sriracha Glazed Tofu stands out as a vibrant and enticing option, perfect for anyone looking to elevate their meals with a burst of flavor. This dish combines the sweetness of ripe pineapple with the spicy kick of Sriracha sauce, creating a harmonious balance that tantalizes the taste buds. The growing popularity of tofu in vegan and vegetarian diets can be attributed to its versatility, ability to absorb flavors, and nutritional benefits, making it a staple in many kitchens.

Pineapple Sriracha Glazed Tofu

Elevate your plant-based meals with a vibrant Pineapple Sriracha Glazed Tofu that's sure to impress! This dish combines the sweet zing of pineapple with the spicy kick of Sriracha, creating a perfect balance of flavors. Firm tofu serves as a nutritious and versatile protein source, absorbing the delicious marinade beautifully. Whether served over rice or tossed in a salad, this simple yet flavorful recipe will delight both vegans and non-vegans. Perfect for any occasion!
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Ingredients
  

14 oz firm tofu, pressed and sliced into 1/2-inch cubes

1 cup fresh pineapple chunks (or canned pineapple, drained)

3 tablespoons Sriracha sauce (adjust to taste)

3 tablespoons soy sauce or tamari

2 tablespoons maple syrup or honey

1 tablespoon rice vinegar

1 tablespoon cornstarch

2 tablespoons vegetable oil (for frying)

1 teaspoon garlic powder

1 teaspoon ginger powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sesame seeds (for garnish)

Cooked jasmine rice or quinoa (for serving)

Instructions
 

Prepare the Tofu: Start by pressing the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into 1/2-inch cubes.

    Make the Marinade: In a bowl, whisk together the Sriracha, soy sauce, maple syrup, rice vinegar, garlic powder, ginger powder, salt, and pepper. Add the fresh pineapple chunks into the marinade and stir to combine.

      Marinate the Tofu: In a separate large bowl, place the cubed tofu and pour half of the marinade over it. Gently toss to coat the tofu. Let it marinate for at least 20 minutes (or up to 2 hours in the refrigerator for deeper flavor).

        Coat and Cook the Tofu: After marinating, sprinkle the cornstarch over the tofu cubes. Gently toss to coat, which will help achieve a crispy texture during cooking.

          Heat the Oil: In a large skillet or frying pan, heat the vegetable oil over medium-high heat. Once hot, add the coated tofu cubes in a single layer, being careful not to overcrowd the pan.

            Fry the Tofu: Cook the tofu for about 3-4 minutes on each side or until they are golden brown and crispy. You may need to do this in batches depending on the size of your pan.

              Add the Remaining Marinade: Once all the tofu is cooked, lower the heat to medium, and pour the remaining marinade into the pan. Allow it to simmer for about 3-5 minutes, stirring occasionally, until the sauce thickens and glazes the tofu.

                Serve: Once the tofu is well-coated in the glaze and heated through, remove it from the heat. Serve the glazed tofu over a bed of jasmine rice or quinoa. Garnish with chopped fresh cilantro and sesame seeds for a pop of color and flavor.

                  Prep Time, Total Time, Servings: 35 mins | 50 mins | 4 servings