1/3 cup honey
1 cup crushed canned pineapple in juice
1/2 cup soy sauce
1/2 cup cider vinegar
6 tablespoons ketchup
4 tablespoons rice wine vinegar
2 tablespoons freshly lemon juice
1/2 teaspoon fresh minced garlic
1/2 teaspoon onion powder
1 cup warm water
2 tablespoons cornstarch
Tofu and Veggies:
2 blocks firm or extra firm tofu
2-4 teaspoons toasted sesame oil
2 carrots, peeled and julienned
1 small head of broccoli, cut into small florets
- Combine all the sauce ingredients, except the water and cornstarch in a saucepan and bring to a boil over medium heat. Blend the water and cornstarch, then add it into the boiling sauce. Cook over medium heat at a gentle boil until the sauce thickens. Set aside.
- While the sauce is cooking slice the tofu blocks into half leaving you with 4 slabs of tofu. Press the tofu slabs in between 2 flat pans or cutting boards. Place a heavy object on top and allow the access moisture to come out. Leave for 15 to 20 minutes until all liquid is removed. Drain and discard the liquid.
- Slice the tofu into the desired size pieces. Warm a teaspoon of sesame oil in a large skillet over medium heat. Saute the tofu until browned using soy sauce as the tofu cooks. You may need to do the tofu in two batches depending on the size of your skillet. Once all the tofu is browned remove it from the heat and set it aside.
- Wipe out the skillet and return it to the stove. Add a teaspoon of sesame oil to the pan and add the carrots and broccoli. Saute the vegetables over medium heat until they are tender.
- Add the tofu back to the pan along with the sauce. Cook until completely incorporated and heated through.
- Serve over rice or the Asian noodles of choice.