Spicy General Tso Tofu

Ingredients

• 14 oz Extra Firm Tofu
• Juice from an 8oz can of Pineapple Chucks for marinade
• 1 Tbs Soy Sauce ((low sodium))
• 12 oz Steamfresh Frozen Veggies ((Broccoli, Carrots, Water Chestnuts))
• 4 oz White Button Mushrooms
• 1 can Pineapple Chunks ((8oz - drained previously))
• 1/2 cup Raw Cashews
• 1/2 cup Low Sodium Soy Sauce ( )
• 1 Tbs Ginger ((minced))
• 1.5 Tbs Garlic ((minced))
• 1/4 cup Rice Wine Vinegar
• 1/4 cup Water
• 3 Tbs Sugar
• 1 Tbs Tahini
• 1 Tbs Mirin Rice Wine
• 1 Tbs Chile Garlic Paste
• 1/8 tsp Red Pepper Flakes

Instructions

1. 1

   --- Prep the Tofu ---

2. 2

   Drain and press the Tofu

3. 3

   Slice into 1" cubes and toss with pineapple juice and 1T Soy Sauce to marinade

4. 4

   Refrigerate 15-30 minutes while oven is heating up to 350 degrees

5. 5

   Drain marinade and toss tofu with 2T corn starch

6. 6

   Place evenly on parchment lined cookie sheet and bake for 45 min or until crispy

7. 7

   --- The Sauce ---

8. 8

   Saute garlic and ginger in 1/4 cup Soy Sauce until softened

9. 9

   Add remaining Soy Sauce, Rice Vinegar, Chile Paste, Water, Mirin, Tahini, Sugar, and Red Pepper and stir until bubbly

10. 10

    Add 1T Corn Starch to 1T Cool Water to make a slurry, add to sauce to thicken

11. 11

    --- The Stir Fry ---

12. 12

    Stir Fry the frozen veggies, pineapple, mushrooms, and cashews in a small amount of water until crisp tender

13. 13

    Add Tofu and Sauce and stir to coat evenly