Pineapple-Teriyaki Tofu

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   Note: dont worry about the long prep time; most of it is spend pressing and marinating the tofu, so you don t have to do anything!

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   1.

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   Prepare the tofu.

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   For a chewier texture, freeze overnight, then defrost.

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   For a creamier texture, skip this step.

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   Either way, then press the tofu under heavy cans or a heavy pot for 2 or more hours.

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   Cut into cubes and then place the tofu in a bowl and cover with the teriyaki sauce.

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   Marinate at room temperature for about 20-30 minutes.

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   Dredge the marinated tofu in cornstarch (I do this by shaking everything around in a gallon-size Ziploc).

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    Make sure to reserve the leftover marinade.

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    2.

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    Heat some vegetable oil over medium-high heat in a large skillet (or wok).

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    Add the tofu cubes and fry until they are a deep golden brown.

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    Set aside.

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    Turn the heat down to medium.

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    Add more oil to the pan if needed and then dump in the onion and pepper slices.

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    Stirring often, cook the onions and peppers until soft.

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    Turn off the heat.

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    3.

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    Put the cherry tomatoes in a dry, non-stick skillet over medium-high heat.

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    Shake the pan, occasionally at first and then more frequently as the tomatoes start to brown, until some tomatoes have burst a little and all are starting to get browned spots.

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    4.

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    Add the tomatoes to the onions and peppers along with the pineapple chunks and the reserved marinade.

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    Add more teriyaki sauce as desired to create a sauce-y consistency.

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    Cook a few minutes, then taste and add fresh ginger, salt, and chili garlic sauce to taste.

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    Continue to cook until the sauce is somewhat reduced...eyeball it until its all looking good.

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    5.

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    Add the tofu and the cashews to the skillet and cook about 5 minutes more, just to warm everything through.

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    Serve with rice.

* Per serving · 4 servings · Values may vary.