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© Meredith Corporation. All rights reserved. Used with permission.
Drain tofu; wrap in paper towels and gently press out the excess water. Cut tofu into 12 equal pieces.
For sauce, drain pineapple, reserving juice. Set pineapple aside. In medium bowl, whisk together water, soy sauce, reserved pineapple juice, vinegar, tomato paste and crushed red pepper. Set sauce aside.
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add tofu; cook 5 to 6 minutes or until starting to brown, turning once halfway through cooking. Remove tofu from skillet; keep warm.
In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add ginger and garlic; cook 30 seconds. Add bell pepper, celery, carrots and onion; cook 1 to 2 minutes more or just until crisp-tender. Add the sauce; simmer 5 to 7 minutes or until sauce has thickened.
Add the browned tofu and pineapple chunks; toss gently to coat. Serve tofu mixture over hot cooked rice.