• 1/2 cup Bragg’s Liquid Amino’s
  • 2 Tbs rice vinegar
  • 4 smashed garlic cloves
  • 1/2 sweet onion, chopped
  • water to cover

Stir-fry Ingredients

  • 1 package firm tofu, drained and towel-dried well
  • 2 tbs olive oil
  • 1 tbs sesame oil
  • 1 c pineapple- cut into small triangles
  • 1/2 c red bell pepper
  • 1/2 c orange bell pepper
  • 1/4 c green onion
  • 1/4 c sweet onion, chopped
  • 2 garlic cloves, chopped
  • 1 tbs brown sugar
  • 2 tbs soy sauce
  • white rice

For the Marinade and Tofu

  • Cut the tofu into triangles 1/4 inch thick.  In a non-stick pan (make sure it’s non-stick, and no oil is used to dry to tofu out) fry tofu pieces over medium-low heat.  Make sure not to over crowd the pan or else it takes longer.
  • Fry until lightly golden brown, and the tofu is all dried out.  Use a spatula to help press some of the water out while frying, but careful you don’t break the tofu!
  • In a small bowl, combine all marinade ingredients and add in the fried tofu. Fill with a little water, enough so all the tofu is submerged.  Put in the fridge for 30-45 minutes.

For the Stir-Fry

  • In a non-stick skillet, heat the oils over medium-high heat.  Toss in the garlic and onion and cook until onions are clear.
  • Add the red and orange peppers and green onions and cook for 3 minutes.
  • Stir in the sugar and soy sauce for added flavor, then add the tofu and pineapple and cook for another 5-8 minutes.
  • Place over a bed of white rice.