Pineapple-Teriyaki Tofu

Note: don’t worry about the long prep time; most of it is spend pressing and marinating the tofu, so you don’ t have to do anything!

1. Prepare the tofu. For a chewier texture, freeze overnight, then defrost. For a creamier texture, skip this step. Either way, then press the tofu under heavy cans or a heavy pot for 2 or more hours.

Cut into cubes and then place the tofu in a bowl and cover with the teriyaki sauce. Marinate at room temperature for about 20-30 minutes. Dredge the marinated tofu in cornstarch (I do this by shaking everything around in a gallon-size Ziploc). Make sure to reserve the leftover marinade.

2. Heat some vegetable oil over medium-high heat in a large skillet (or wok). Add the tofu cubes and fry until they are a deep golden brown. Set aside.

Turn the heat down to medium. Add more oil to the pan if needed and then dump in the onion and pepper slices. Stirring often, cook the onions and peppers until soft. Turn off the heat.

3. Put the cherry tomatoes in a dry, non-stick skillet over medium-high heat. Shake the pan, occasionally at first and then more frequently as the tomatoes start to brown, until some tomatoes have burst a little and all are starting to get browned spots.

4. Add the tomatoes to the onions and peppers along with the pineapple chunks and the reserved marinade. Add more teriyaki sauce as desired to create a sauce-y consistency. Cook a few minutes, then taste and add fresh ginger, salt, and chili garlic sauce to taste. Continue to cook until the sauce is somewhat reduced…eyeball it until it’s all looking good.

5. Add the tofu and the cashews to the skillet and cook about 5 minutes more, just to warm everything through. Serve with rice.