Two post in one day, how amazing!!! I know what you are thinking, "Tofu, Yuck!!!" Trust me. Matt is a meat guy but he loved it! Please just give it a try.
3 oz pineapple juice
2 T soy sauce
3/4 cup sugar
1/2 cup ketchup
1 pkg Extra Firm, water packed Tofu
1 cup whole wheat flour (can substitute bread crumbs)
garlic salt & season-all to taste
1 pkg frozen stir fry veggies
cooked brown/white rice
**1 pkg Extra Firm, water packed Tofu**
Freeze the tofu overnight. Then thaw it during the day or in a bowl of warm water. Then squeeze as much water out of it as possible. Break it into bite sized pieces.
Freezing is extremely important because it changes the texture of the tofu so when you squeeze the water out it doesn't mush.
Heat oven to 350 degrees.
To make the sauce, combine pineapple juice, soy sauce, sugar and ketchup together(a whisk or a fork work really well) and set aside.
Combine seasonings and flour. Coat the tofu chunks in the flour mixture and cook in hot oil in a skillet (medium-high heat). Make sure the tofu is crisy on all sides; it was hard to tell because it did not brown quite like chicken does so I tested it with my finger.
Put the breaded tofu chunks into a casserole dish. Cover with sauce and bake in the oven for 20-30 minutes. Periodically during the baking time spoon the sauce over the tofu. Unlike chicken, you don't have to cook it through, just get the sauce hot and bubbling.
Cook the stir fry veggies according to the package. Or I just used my colander and steamed them to keep all the good nutritional stuff and to keep them crunchy.
To serve put rice in bowls (or on plates) and cover with veggies, then add the tofu. Spoon the excess sauce on top.
I did not have a lot of sauce extra so you might want to double the sauce part. I don't like mine super saucy but Matt does so next time I will probably double it but only pour half the sauce on the tofu so it doesn't soggy.
This is a combination of about 3 different recipes. The tofu part is an anonymously post on the internet. I found once and the sauce comes from Peggy Pessetto.