Crispy Tofu with Broccoli & Pineapple in Spicy Brown Sauce

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Sunday night Chinese food. Press the tofu ahead of time and then the rest of the dinner will come together by the time the rice is done!

serves 3 to 4

Brown rice
1 cup uncooked rice

Make the rice.

Spicy Brown Sauce
1/4 cup tamari
2 tablespoons agave
1 tablespoon pineapple juice
1/2 tablespoon cornstarch
Crushed red pepper, to taste

Whisk together. Set aside.

Crispy Tofu
1/2 block of extra firm tofu
Cornstarch (enough to coat tofu)
Sesame oil

Press the tofu, for at least 30 minutes, or for as long as you have, to get as much water out as possible. Cut into squares. Place cornstarch into a mixing bowl and add the tofu. Toss around with your fingers to coat tofu on all sides.

Heat sesame oil in non-stick pan and cook tofu until crispy on all sides.

Broccoli & Pineapple
1 onion
1 clove of garlic
1 small head of broccoli
1 can pineapple chunks or rounds cut into chunks (15oz)
1 tablespoon pineapple juice
Sesame oil

Garnish
Scallions, 1 per serving
Peanuts
Crushed red pepper

Cut the onion into big chunks. Cook in sesame oil in a pan with sides until soft. Mince the garlic and add to the onions, cooking on low heat until fragrant. Break up the broccoli and add to the pan. Add the pineapple juice and cover. Cook for a minute until broccoli is bright green. Add the pineapple and the brown sauce and mix well. Add the tofu and toss to coat.

Serve over brown rice. Top with thinly sliced scallions, peanuts and a sprinkle of crushed red pepper. Enjoy!

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