How to make Tofu & Pineapple Stir-fry

Ingredients:

Marinade

• 1/2 cup Bragg's Liquid Amino's
• 2 Tbs rice vinegar
• 4 smashed garlic cloves
• 1/2 sweet onion, chopped
• water to cover

Stir-fry Ingredients

• 1 package firm tofu, drained and towel-dried well
• 2 tbs olive oil
• 1 tbs sesame oil
• 1 c pineapple- cut into small triangles
• 1/2 c red bell pepper
• 1/2 c orange bell pepper
• 1/4 c green onion
• 1/4 c sweet onion, chopped
• 2 garlic cloves, chopped
• 1 tbs brown sugar
• 2 tbs soy sauce
• white rice

Procedure:

For the Marinade and Tofu

- Cut the tofu into triangles 1/4 inch thick.  In a non-stick pan (make sure it's non-stick, and no oil is used to dry to tofu out) fry tofu pieces over medium-low heat.  Make sure not to       over crowd the pan or else it takes longer.  

- Fry until lightly golden brown, and the tofu is all dried out.  Use a spatula to help press some of the water out while frying, but careful you don't break the tofu!  

- In a small bowl, combine all marinade ingredients and add in the fried tofu. Fill with a little water, enough so all the tofu is submerged.  Put in the fridge for 30-45 minutes.

For the Stir-Fry

- In a non-stick skillet, heat the oils over medium-high heat.  Toss in the garlic and onion and cook until onions are clear. 

- Add the red and orange peppers and green onions and cook for 3 minutes.  

- Stir in the sugar and soy sauce for added flavor, then add the tofu and pineapple and cook for another 5-8 minutes.

- Place over a bed of white rice.