My favorite way to enjoy this dish is to serve it with loads of steamed broccoli and brown rice. It makes for a well-balanced, protein-rich and flavorful meal that hits just the right spot. —CS
MAKES 1 CUP (235 ML) MARINADE, SERVES 3 TO 4
SAMBAL MARINADE
¼ cup (48 g) Sucanat
¼ cup (60 ml) brown rice vinegar
¼ cup (60 ml) mirin
¼ cup (60 g) Asian hot chile paste or sambal oelek (quantity to taste)
¼ cup (60 ml) shoyu
2 tsp (3 g) dried shiitake powder
½ tsp ground ginger
TOFU
½ cup (120 ml) sambal marinade (see above)
¼ cup (60 ml) pure pineapple juice
1 lb (454 g) super-firm tofu, cut into bite-size cubes
1 tbsp (15 ml) plus 2 tsp (10 ml) toasted sesame oil or peanut oil, divided
½ medium red onion, diced
3 cloves garlic, minced
2 bell peppers (any color), cored and chopped
1 tbsp (8 g) organic cornstarch
1¼ cups (263 g) diced fresh pineapple or chunks
Coarse kosher salt, to taste
FOR THE SAMBAL MARINADE
In a small saucepan, whisk to combine the Sucanat, vinegar, mirin, sambal, shoyu, shiitake powder and ginger. Bring to a low boil, reduce the heat to medium and cook the mixture until thickened to about half the original amount. This should take about 15 minutes. Stir occasionally and adjust the heat as needed. Set aside.
FOR THE TOFU
In a small bowl, whisk to combine the marinade and pineapple juice. Place the tofu in a shallow dish, and add a scant ¼ cup (55 ml) of the marinade mixture to it. Gently fold the tofu cubes to coat. Let it marinate for 30 minutes.
In a large wok or skillet, heat 1 tablespoon (15 ml) of the oil over medium-high heat. Remove the tofu from the marinade (do not discard it, just add the leftover marinade to the rest of the marinade mixture), and add the cubes to the heated oil. Cook until golden brown, stirring occasionally. Adjust the heat as needed. This should take about 8 minutes.
Remove the tofu from the wok and heat the remaining 2 teaspoons (10 ml) oil. Add the onion and cook until browned, about 3 minutes. Add the garlic and bell peppers, and cook until the peppers start to soften.
In the meantime, place the cornstarch in a small bowl and add 2 tablespoons (30 ml) of the marinade mixture to it. Whisk to dissolve. Pour it back into the marinade mixture and whisk to combine.
Add the tofu and pineapple to the vegetables, and pour the marinade mixture into the wok. Cook until the tofu and pineapple are heated through and the marinade mixture has thickened slightly. Adjust the seasoning and add kosher salt if desired. Serve alongside broccoli and cooked rice or noodles.
*SEE PHOTO INSERT