This is a delicious tofu stir fry that is a bit different than the typical soy sauce based stir fry. There is a vibrant citrus sauce with lots of ginger (and just a splash of soy sauce). Tying the dish together are small bits of pineapple in the stir fry that give you a delicious sweet explosion in your mouth. The bell peppers and the onion are only cooked lightly, giving the dish a nice texture.

I tried to keep the recipe super simple and make sure that the ensuing clean up is quick. It is perfect for a week night dinner – there is only one pan! One thing to note is that this recipe calls for a lot of grated ginger, so have about a three inch piece and grate it in advance. If you don’t want to grate ginger (it can be tedious sometimes) you can typically find ginger paste in a jar at the super market. I always have some in the fridge to quickly throw ginger into recipes. I hope you enjoy this vibrant fresh dish!

Active time: 20 Minutes

Cook time: 50 Minutes

Ingredients:

Tofu and marinade

• Block of extra firm tofu
• 2 Tbsp grated ginger 
• Tbsp lime juice 
• Zest of half a lime
• 1/4  cup soy sauce
• Tbsp honey
• 1/4  tsp chili flakes

Sauce

• ¼ cup orange juice
• 1 tsp orange zest
• 1.5 tbsp grated ginger 
• 4 cloves garlic, pressed
• ½ cup water
• 1 tsp sesame oil
• 2 tbsp soy sauce 
• ½ tbsp sriracha
• 1 tbsp honey
• 1 tbsp of cornstarch
• 1 tbsp water

The Rest

• Large yellow onion
• Green bell pepper
• Orange bell pepper
• Cup of frozen pineapple
• 2 tbsp coconut oil, separated
• Cilantro – to top
• Brown rice to serve

Directions

1. Open and press the tofu. Typically we want to press the tofu for at least 15 minutes but optimally for 30. 
2. Make the marinade. Combine the ginger, lime juice, lime zest, soy sauce, honey and the chili flakes. Stir to combine. Cut the tofu into small cubes and marinate. Once again here we are looking for about a half hour of marinating. 
3. Now we are going to make the sauce. Combine the orange juice, orange zest, ginger, garlic, a half cup of water, sesame oil, soy sauce, honey and the sriracha. Stir to combine. On the side, in a small bowl, combine the cornstarch and the remaining water to form a slurry. 
4. Heat a large pan on medium heat and add the sauce. Let it heat up, whisking occasionally, until it begins to boil. Once boiling, pour in the slurry and stir it constantly while heating for another 30 seconds — the sauce should have considerably thickened. Pour it into a glass heat-proof measuring cup and set aside. As it cools, it should continue to thicken.
5. In the same pan, add a tbsp coconut oil and cook the tofu. Flip the tofu occasionally for about 8-10 minutes until the tofu is crispy. Set aside. 
6. Still in the same pan, add another tbsp coconut oil. Put the onion, the bell peppers and the pineapple in the pan. Salt it generously with the tsp of salt. We want to keep the veggies nice and crispy, so cook for about 4-5 minutes stirring occasionally. They should be a bit softer, but still retain their shape.
7. Add the tofu and the sauce back into the pan to heat it all before serving. Serve on a bed of brown rice with cilantro on top. Enjoy!