Pineapple Ginger Tofu

Sometimes I see a recipe that I really want to try but it's certainly not compliant for my families needs, or sometimes I don't have the necessary ingredients, or sometimes it just looks too complicated, or sometimes.... I've got a million reasons but honestly, sometimes I just need to alter a recipe for one of a thousand reasons including because I just want to. In this case, although the breaded chicken in the OP's post looked delicious it just wasn't going to fit into what I was capable of making for dinner that evening. Instead, I took the sauce and used it with some tofu that needed to be used up and the outcome was DELICIOUS!

The original recipe is from Carlsbad Cravings and you should check it out because the food photography is just phenomenal. I couldn't not make this dish!! At least in my own way! I also had some fresh pineapple in the fridge that I had cut up a few days before that needed to be used. So off I flew to the kitchen!

Pineapple Ginger Tofu Stirfry

1 Package Extra Firm Tofu, drained and pressed, cut into bite-size pieces
1 Tsp Coconut Oil
1/2 Red Onion, sliced thin
2 Cups Pineapple and its retained juice OR 1/4 cup pineapple juice and 1 1/2 cups crushed pineapple
1/2 Cups Brown Sugar, Packed
1/4 Cup Liquid Aminos
3 Tbsp Red Wine Vinegar
3 Cloves Garlic, Minced
2 tsp Ginger, Minced
1 tsp Sriracha (or more to taste)
1/2 tsp Salt
3 tsp Cornstarch
2 Cups Mixed Veg, frozen

1. Start by pan frying your tofu. Add the oil to a large skillet and melt over medium-high heat. Once the pan is warmed up add the tofu and cook till browned on both sides and then remove. 
2. Add the onion and cook till softened.
3. Add the ginger and garlic sauteeing for 30 seconds. 
4. Add the pineapple, sugar, liquid amines, vinegar, and sriracha stirring well to combine. 
5. Bring the sauce to a boil and then reduce heat to keep it at a simmer for 3 minutes.
6. Add the cornstarch and whisk to combine (no lumps!) and simmer another three minutes or until thickened.
7. Toss the tofu and frozen veg and stir well to coat with the sauce and all ingredients are warmed through.
8. OPTIONAL: Line a 4 sided baking sheet with foil and dump dinner contents onto it. Spread out evenly and then put it under the broiler on high for 15 minutes. This gives the dinner a nice caramelization and a bit of a crunch! 
9. Enjoy!

We served this to the kids over white rice. I had mine over a half of a baked potato and it was DELICIOUS!