Hawaiian Sticky Tofu
Hawaiian Sticky Tofu
This one is sure to please even finicky eaters, especially when served with steamed rice. A real kid-pleaser, too. Serve this with steamed brown basmati rice and raw vegetables for a kid-pleasing meal. Leftovers are delicious cold!
Food as Medicine
Tofu, invented more than 2,000 years ago in China, is an excellent source of protein for those who wish to lose weight. Four ounces provides about 18 percent of the daily value for protein, with virtually no saturated fat and only 86 calories.
12-14 oz. extra-firm tofu (not silken), cut into 16 thin slices
6 tablespoons Japanese soy sauce or tamari
2 green onions
1 large clove garlic, peeled
1 teaspoon cornstarch
3/4 teaspoons agar powder (this gives it that sticky quality)
1/2 cup plus 2 tablespoons hot water
1/4 cup maple syrup or agave syrup
1 1/2 teaspoons vegetarian chicken-like broth powder
1/2 teaspoon powdered ginger
1/2 teaspoon ground mustard powder
14-19 oz. can unsweetened pineapple chunks, drained
1 large green or red bell pepper (or 1/2 of each), seeded and cut into squares
1. Preheat the oven to 500 degrees F. Quickly brown the tofu slices in a nonstick pan until browned on both sides. Place in one layer in a nonstick or lightly-oiled 9 x 13″ baking pan.
2. Place the soy sauce, green onion, garlic, cornstarch, and agar in blender and blend well. Add the remaining ingredients except the pineapple and green pepper. Mix well, then pour into a saucepan and stir over high heat until it boils. Stir and let it boil for about 1 minute. Add the pineapple and green pepper, then pour over the tofu in the pan. Bake for 15 minutes.
Recipe from “20 Minutes to Dinner” by Bryanna Clark Grogan (The Book Publishing Company, 1997)
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