My first memory of tofu was in the third grade. Every week, my third grade teacher would introduce us to a new food, whether it be celery, blueberries, or papaya. Usually it was something healthy and could be eaten raw. One week, it was tofu. Tofu can’t be eaten well unless cooked, so one of the parents brought it in a strawberry tofu cake. To this day, I remember it as the most incredible cake I’ve ever tasted. And it was made out of tofu! My mom has also been a tofu fan, and I especially loved it when she made mapo tofu (a recipe that I will need to conquer sometime). Anyway, this recipe is something that I’ve been making for lunches to take to work. Some of the ingredients, like the hoisin sauce and the chili garlic sauce, can be found at your local Asian market.
9 ounces extra firm tofu, cubed
2 garlic cloves, minced
1 tablespoon hoisin sauce
1 teaspoon chili garlic sauce
1 teaspoon sesame oil
1 tablespoon water
1 bell pepper, diced
1 cup pineapple chunks
1 tablespoon olive oil (for cooking)
1. Heat a wok or a deep skillet with oil to medium heat. Fry the minced garlic until fragrant.
2. Fry the tofu until all sides are lightly browned, about 5-7 minutes.
3. Toss in the bell peppers and pineapple, and fry for 2 minutes.
4. Mix the hoisin sauce, chili garlic sauce, water, and sesame oil. Stir the mixture in with the tofu until all is coated. Cover the wok with a lid and cook for 2 minutes. Occasionally lift the lid to stir the mixture. Finish cooking when all the sauce has disappeared.
5. Best served with rice.