From Christina Pirello, Emmy Award–winning host of Public Television’s Christina Cooks
30 minutes prep time Serves 4
Fried spicy tofu takes center stage in this yummy main course. This dish is rich and a bit hot with sweet pineapple and tender bok choy stir-fried with bell pepper and onions to create a symphony of flavors that’s sure to please.
3 Tbsp organic soy sauce
2 Tbsp brown rice vinegar
1 Tbsp brown rice syrup
2 Tbsp toasted sesame oil
1 Tbsp arrowroot
Pinch chili powder
1 lb extra-firm organic tofu, cut into 1-inch cubes
Light olive or avocado oil (preferably organic), for frying
Vegetables and Pineapple
2 Tbsp avocado oil
3 to 4 cloves fresh garlic, thinly sliced
2 Tbsp finely minced fresh ginger
1 medium red onion, sliced into thin half moons
1 organic red bell pepper, roasted over an open flame, peeled, seeded, and diced
Generous pinch crushed red pepper flakes
Organic low-sodium soy sauce
6 to 7 baby bok choy, split lengthwise
2 c fresh pineapple cubes, cut into ½-inch pieces
2 to 3 fresh organic scallions, thinly sliced on diagonal
1. To make tofu, whisk first 6 ingredients together and set aside. Pat tofu cubes dry. Place tofu in soy sauce mixture for 10 minutes.
2. Heat 1 inch oil in deep skillet over medium heat. When oil is hot (patterns will form in the oil, known as “dancing”), pat tofu cubes dry. Fry until golden and crispy, turning once to insure even cooking. Drain on paper. Reserve remainder of marinade.
3. Prepare vegetables by heating oil in deep skillet over medium heat. Stir in garlic, ginger, onion, red bell pepper, red pepper flakes, and splash of soy sauce. Saute for 2 to 3 minutes.
4. Add bok choy and saute until wilted, about 1 minute more. Stir in fried tofu and remaining marinade, stirring until glaze coats ingredients. Remove from heat and stir in pineapple. Transfer to serving platter. Serve garnished with fresh scallions.