|photo from megardengal.blogspot.com|
12 ozs. firm tofu
2 Tbs cornstarch, divided
2 Tbs. safflower oil, divided
1/4 tsp. salt (can be omitted)
1/4 tsp. black pepper
3 garlic cloves, minced (or more, according to taste)
1 large red pepper, diced
1 tsp. ginger, grated
1/4 tsp. dried thyme
1/4 cup crushed tomatoes
1 cup unsweetened pineapple juice
1 cup vegetable stock
1 Tbs. tamari
1 1/2 cups pineapple, diced (fresh is best)
Cut tofu into 1/2 inch strips and place in a shallow bowl. Sprinkle with 1 Tbs. cornstarch and toss gently to coat. Set aside.
In a large skillet over medium heat, add 1 Tbs. oil. When oil is hot, add tofu, salt and pepper, and cook until golden brown, about 10 minutes. Remove from skillet and set aside.
Heat remaining oil in the same skillet. Add shallots, garlic, bell pepper and ginger and cook to soften about 5 minutes. Stir in thyme, tomatoes, pineapple juice, and stock, and simmer for 10 minutes.
Combine remaining cornstarch with tamari and stir into sauce to thicken. Add pineapple and reserved tofu and cook until hot, about 2 minutes.