Triangle Tofu (aka Sweet and Sour Tofu with Pineapple)

Now that David is 2, we’ve been working on our shapes quite a bit.  David’s favorite shape is the heart.  However, he doesn’t just say “heart”, he says “Happy Valentine’s Day Mouse Heart”—it’s one of his favorite books.  Any time we see a heart he gets excited and says the entire phrase!

Last week I was making Sweet and Sour Tofu with Pineapple and I decided to cut the tofu into triangles to continue our lesson on shapes.  Guess what?  Now every time we see a triangle it’s a “Triangle Tofu.”

This tofu is delicious—sweet and tangy sauce, extra firm pressed tofu, and fresh pineapple! Better yet, it is so quick and easy.  It takes about 30 minutes of hands on time if you’re organized.  Hope this makes it into your dinner rotation this week!

Triangle Tofu—Sweet and Sour Tofu with Pineapple
14 oz.  extra firm tofu
3 T cornstarch (avoid GMOs, buy organic)
sprinkle of salt and pepper
Vegetable oil for frying
¼ cup maple syrup (or agave)
3 TBS Bragg’s aminos (or soy sauce)
2 TBS rice vinegar
2 TBS sesame oil
2 cloves garlic, minced
2 TBS minced fresh ginger
half a bell pepper, seeded and diced
2 c pineapple
sesame seeds to garnish, optional

Remove tofu from package and wrap it in a paper towel or 2, put the wrapped tofu on a plate and place another plate on top of the tofu.  Place something heavy on top (I use one of my storage canisters).  Let rest at least 20 minutes to press excess moisture out.  This will give the tofu a firmer consistency.

Combine the maple syrup, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a measuring cup and whisk together.  Set aside.

Unwrap tofu.  Cut into desired shape—pieces should be about 1 inch.  Toss gently in a bowl with cornstarch, salt and pepper.

Heat 1 T of oil on medium-high heat in a deep skillet. Fry tofu in batches until lightly browned, adding oil as needed (this takes 2 or 3 batches—worth the time). Drain on paper towels.

Pour the sauce into the empty skillet and let heat for 30 seconds.  Add in tofu, pineapples, and bell pepper.  Remove from heat.  Sprinkle with sesame seeds if desired.  Serve with rice or noodles like my pad thai noodles!

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