Jalapeño Pineapple Tofu Bites
Theses crispy tofu bites take sweet and spicy to the next level with a vibrant and zesty jalapeño and pineapple sauce!
Ingredients
- 1 16 oz package of extra firm tofu
- 2 tbsp jalapeño pepper jelly
- 6 oz organic 100% pineapple juice
- 1 tsp fresh squeezed lemon juice
- 2 tbsp sunflower oil, coconut oil or vegetable oil
- 1/4 cup cornstarch, plus 1 tsp to thicken the sauce
- optional fresh sliced jalapeño and pineapple for serving, garnish with chives or cilantro
Instructions
- Drain your extra firm tofu by placing paper towels or cheese cloth on both sides of the tofu and placing something heavy, like a water bottle or book, over the top. After about 10 minutes, slice and cube the tofu.
- Place the tofu in a large bowl and toss with 1/4 cup of corn starch. Set aside.
- Place the jalapeño jelly and pineapple juice in a small sauce pan over high heat, and bring it to a boil, whisking to break up the jelly. Squeeze in about 1 tsp of lemon juice. You can add a few slices of fresh jalapeño for more spice if you like! Continue to slow boil for about 15 minutes, until reduced by half.
- Heat oil in a large non-stick skillet over medium-high heat, and toss in your cornstarch coated tofu bites. Allow them to cook on each side until crispy, usually about 3-4 minutes per side. When done, remove from heat.
- Once the sauce has boiled for 15 minutes, you will need to add a tiny bit of corn starch to thicken it up. Carefully spoon a few tbsp of jalapeño sauce into small bowl, then mix in 1/2 tsp of corn starch, making sure to break up any clumps. Pour it into the sauce, stir and remove from the heat.
- When the tofu is done, toss it with the jalapeño jelly sauce, and garnish with sliced jalapeño and pineapple, cilantro or chives! Enjoy!
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