|15 min||3 h 10 min||1|
|2 block||Tofu, silken, extra firm (packages firm or extra firm)|
|1 cup||Pineapple juice|
|1/2 cup||Vegetable stock/broth, low sodium|
|1/2 cup||Soy sauce, tamari (tamari or good)|
|1/4 cup||Rice vinegar (unseasoned)|
|2 tbsp unpacked||Brown sugar (tbsp)|
|1 tbsp||Sesame oil (tbsp)|
|1 tbsp minced||Ginger root (tbsp grated; (more or less, according to taste))|
|4 clove(s)||Garlic (grated or very finely minced)|
|6 ring||Pineapple, canned (drained) (fresh or canned)|
1. Drain the tofu, and cut each block into 6 rectangular slices. Press the tofu, to remove the excess water. Cut the pressed tofu pieces in half, to make squares. Then cut the squares on the diagonal, to make triangles. Set aside.
2. In a medium sized bowl, whisk together the juice, broth, tamari, mirin, vinegar, sugar, oil, ginger, and garlic.
3. Place the pineapple in a large casserole dish. Top with the tofu triangles. Then pour the sauce over the tofu.
4. Bake, uncovered, for 2-3 hours at 325 degrees.