Name: Sticky Tofu
Yield: Yield: 6 servings.
Ingredients: 1 cup canned pineapple chunks, drained (reserve 2 Tbsp juice); 1 can (8 oz/250 mL) water chestnuts, drained and halved; ½ cup soy sauce (low-sodium or regular); 2 Tbsp vinegar or lemon juice; ½ cup honey; 1 red and 1 green bell pepper quartered; 4 green onions; 1 Tbsp fresh ginger (or ½ tsp ground ginger); 3 to 4 Tbsp sesame seeds; 1 tomato, cut in chunks; 1 Tbsp cornstarch; 2 Tbsp soy sauce (low-sodium or regular); 2 cloves garlic; 1½ lb (750 g) firm tofu, cut in 1-inch squares

Preparation info

Yield:
6
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Natalie Frankel of Milwaukee, Wisconsin, adapted my recipe for Sticky Chicky, substituting tofu and adding vegetables and pineapple chunks. This tasty vegetarian dish is the result. Serve it over rice.

Ingredients

1½ lb (750 g) firm tofu, cut in 1-inch squares
2 Tbsp soy sauce (<

Method

Place tofu in a sprayed casserole; sprinkle with 2 Tbsp soy sauce and 1 Tbsp of the sesame seeds. Bake, uncovered, in preheated preheated 350°F oven for 20 minutes.

Slicer: Slice bell peppers and green onions, using medium pressure. Add to