I’ve got some really fun confections I’m planning in the coming week, so I’ll get this one out of the way. I just finished the leftovers of this for dinner tonight, over soba noodles, though I ate the rest of it with rice. I think I just prefer noodles to rice these days when it comes to Asian-type dishes.
I found a big old can of pineapple juice in the cabinet, and pineapples were on sale at the grocery store last weekend, AND I’d been meaning to try to make my own teriyaki sauce. And this is what happened. It was good…probably a little too sweet because I didn’t have a ton of soy sauce and wanted to use up more pineapple juice, so the ratios in the recipe I based this off of got a little skewed. Still, it’s nice to know that you can just adjust for taste by increasing/decreasing the flavors you want. Oh, and it’s also quite spicy…because I can help but pile in the diced ginger. Or keep my hands off the cayenne.
While I really loved the amount of flavor that the tofu soaked up in this dish, I think I might try frying the cubes BEFORE marinating if I make this again. They got a little crumbly in cooking, and crumbled more in the fridge once they were mixed with the vegetables. I’ll write that into the recipe…
You can make just the marinade, and marinate chicken or whatever in it. You can also change up the veggies…eat it over rice or noodles…or not over anything…This is why I love stir fry!
Pineapple Teriyaki Tofu with Snow Peas
1/4-1/2 cup pineapple juice
1/4-1/2 cup soy sauce
2 Tbsp dark brown sugar
2 tsp fresh minced ginger, divided
2 tsp fresh minced garlic, divided
1 package super firm tofu, drained well and cut into cubes
1-2 cups fresh pineapple, cubed
1/2 cup snow peas
Cayenne pepper, to taste
Heat some oil in a wok or stir fry pan and fry the tofu, stirring occasionally. Fry until lightly browned on most sides. In the meantime, combine the pineapple juice, soy sauce, sugar, and half the ginger and garlic in a small saucepan over low heat, stirring occasionally. Once the sugar is dissolved and the sauce slightly cooked down, allow it to cool, then pour into an airtight container or plastic bag and add the tofu. Seal and allow to marinate for 24 hours in the fridge.
Once the tofu is done marinating, heat some oil in a wok/stir fry pan and add the remaining ginger and garlic. Stir fry the peas and pineapple until the peas are bright green and the pineapple is sweet and extra juicy. Add the tofu, cayenne and a couple large splashes of the remaining marinade, and continue to stir fry utnil the tofu is heated through. Serve over rice or noodles.
This wasn’t the best recipe for winter, consdering the pineapples aren’t terribly in season now. I don’t know why they were on sale at the store…Roughly one third of the pineapple I bought was too woody to use, but the bottom was nice and ripe and juicy. I actually gave the juiciest pieces to Z, and used the ones from the middle for this dish since I knew they’d caramelize slightly and also be soaking in the juice.
What else do I have planned for this week? Well, I do have some apples that badly need to be made into applesauce…and would like to make some latkes to go along with them, even though I’m about a week late for that. I also have to start attempting the new Iron Cupcake challenge…and I’d like to try out my creme brulee kit…and then I’ll have some egg whites to use…which will go into my first ever attempt at macarons…if I can resist the temptation to make them into matcha meringues! And I’ve still got ideas flying around in my head for some cookies…We’ll see!