Ingredients

  • 1
    cup
  • 15
    oz
    Tofu, patted dry, cubed
  • 1
    cups
    Onion, chopped
  • 1
    cups
    Bell Pepper, chopped
  • 1
    cups
    Pineapple, chopped, any format
  • 2
    tbsp
    Arrowroot Starch
  • 2
    tbsp
    Olive Oil or Avocado Oil
  • Sweet & Sour Sauce:
  • 13
    cups
    Pineapple Juice
  • 14
    cups
    Ketchup
  • 14
    cups
    Honey or Maple Syrup
  • 3
    tbsp
    Rice Vinegar
  • 1
    tbsp
    Coconut Aminos
  • 2
    tsp
    Arrowroot Starch

Nutrition Facts

Serving Size: 362g
Serves: 4
Amount Per Serving
Calories: 470
% Daily Value*
Total Fat: 18g 23%
Saturated Fat: 2.5g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 850mg 37%
Total Carbohydrate: 62g 23%
Dietary Fiber: 3g 11%
Sugars: 32g 64%
Protein: 20g 40%

Instructions

  1. Add 1 cup of Lundberg Family Farms Organic Brown Jasmine Rice and 1 ¾ cups of water to a small saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer and cook for 40 minutes, let stand for 10 minutes.
  2. Prepare the sauce. Whisk together all the ingredients in a small saucepan off heat. Whisk until the arrowroot dissolves into the liquid and no lumps remain. Turn the burner on to medium heat and cook, whisking often, until the sauce thickens. Remove from the heat. Immediately use or store in the fridge for up to 2 weeks.
  3. Add cubed tofu with arrowroot starch to coat. Heat oil in a cast iron pan, add in the tofu, being careful not to crowd the pan. The tofu will stick together. Sear on each side until golden. Remove from the pan and set aside.
  4. Add the onion, bell pepper, and pineapple to the pan. Sauté until the onion is soft and translucent. Add the tofu back into the pan along with the sweet and sour sauce. Stir to combine and warm through. Serve over rice. Enjoy!
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