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1 package 12-14 oz extra-firm tofu (I like House Foods 14 oz), rinse, pat dry and cut into 16 thin slices
6 TBL soy sauce (can use tamari)
2 green onions (scallions), lightly chopped
1 large clove of garlic, peeled and chopped
1 tsp cornstarch
3/4 tsp agar powder or flakes, usually by dried seaweed or dried sea vegetables
1/2 cup hot water
1/4 cup agave syrup (can use maple syrup) *I like agave amber
2 tsp chicken broth (I like Imagine No-Chicken Broth which is vegan)
1/2 tsp ground powdered ginger
1/2 tsp ground mustard powder
14 oz of fresh pineapple chunks (if you use canned, then drain the juice), cut big chunks into bite-size pieces
1 large bell pepper (use 1/2 of red and 1/2 of green for color), seeded and cut into bite-size squares

Preheat oven to 500 degrees F. Brown the tofu slices in a nonstick pan, carefully flipping once to brown both sides. A good golden brown on both sides is best. Lay browned pieces in a single layer in a 9×13″ baking dish.

In a blender, add soy sauce, green onion, garlic, cornstarch, and agar and blend until combined. Add remaining ingredients except for the pineapple and bell pepper. Blend until combined.

In a small saucepan, pour in blended sauce and heat on high, stirring, until it comes to a boil. Boil and stir for 1 minute. to thicken. Add in the pineapple and bell pepper and stir. Pour mixture over browned tofu in the pan. Bake for 15 minutes. Serve over your favorite rice.

Tip: when you cut the tofu into 16 slices, cut tofu square in half, so now each half has to deliver 8 slices. It’s more manageable to get uniform slices.