Is that…food?

Tofu gets a bad rap, okay. It isn’t something that USUALLY gets the mouth salivating, but this recipe definitely takes the cake on tofu related mouth watering subjects. Although, my dad makes things with tofu in them all the time, so I tend to find it nice to eat anyway :D. So, this week I found a site for pineapple chipotle tofu. Doesn’t that just sound….MmmMmm? I love things that are sweet and spicy or sweet and sour, so I just had to try it… weird little fact about me is I CRAVE pickles with fruit punch powder mix on it. DON”T deny it until you’ve tried it :P. Some people use to love french fries with their frosties, but I went with the pickle thing (I never actually liked the ice cream and fries thing). Anyway, here’s the website:

http://www.biggirlssmallkitchen.com/2009/05/potluck-parties-mag-club-cinco-de-mayo.html

Ingredients
For the Glaze:
1/3 cup pineapple juice

1 teaspoon apple cider vinegar
2 teaspoons minced chipotle with adabo sauce
1 clove minced garlic
pinch of salt–or if your Phoebe more! Because we know she loves salt!

For the Tofu:
1 package firm tofu sliced into 1 inch cubes and well blotted with paper towels

Method:

In a small bowl, whisk together all the ingredients for the glaze. Heat a tablespoon or two of olive oil over a medium flame, and cook the tofu, stirring occasionally, until browned. Pour the glaze mixture over tofu and allow it to thicken.

Notes:

It was pretty good for doing something different with tofu, although the flavor didn’t really sink into the tofu. I don’t know if that is how it was intended, but I am going to make it again and marinade the tofu in some of the mixture before I cook it. I did eat the sauce on my rice though!

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2 Responses

  1. Sounds yummy! Yeah, next time try letting the tofu drain (put on paper towels and a rack, with something to catch the water) for an hour or so, then marinate in the sauce for a few hours. 😀

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