Sticky Tofu

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

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 (<

Side dish
Vegetarian

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