Sweet And Sour Tofu

Ingredients

• 1 cup pineapple juice
• 1/2 cup organic cane sugar (or coconut sugar)
• 1/4 cup fresh lemon juice
• 2 tablespoons Bragg's liquid aminos
• 1 tablespoon tomato paste
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 14-16 ounce tofu
• 2 tablespoons nutritional yeast flakes
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 2 tablespoons coconut oil (or olive oil)
• 1 cup red bell pepper (diced)
• 1 clove garlic (minced)
• 1 stalk green onion (chopped)

Instructions

1. 1

   --- For The Sweet And Sour Sauce ---

2. 2

   Mix pineapple juice, sugar, lemon juice, Bragg's Liquid Aminos, tomato paste, in a cup, and set aside.

3. 3

   --- For The Tofu ---

4. 4

   Drain tofu and wrap in paper towels or a clean dishcloth. Place weights on top, like a cast iron pan or a stack of books. Wait for about 20 minutes for the water to be released.

5. 5

   Slice tofu into 1/2-inch cubes.

6. 6

   In a zip-log bag, or container with a lid add nutritional yeast flakes, onion, powder, garlic powder, paprika, salt cornstarch. Add tofu cubes, close bag, and shake to coat tofu cubes. If you want tofu with a chewier texture then freeze tofu before preparing it.

7. 7

   Heat oil in a large saucepan over medium-high heat. Add the tofu cubes, and pan-fry until golden brown and crispy, about 4-6 minutes on the sides. You can also bake tofu cubes on a prepared baking sheet at 400 degrees F. for about 25-30 minutes, turning halfway.

8. 8

   Add bell pepper and garlic, and saute, stirring for one minute.

9. 9

   Add sweet and sour sauce, bring to a boil, stir in the cornstarch slurry, and stir until thick and bubbly. Garnish with green onion and serve immediately.