Hawaiian Sticky Tofu by Dr Andrew Weil
Elevate plant-based cooking with Dr. Andrew Weil's Hawaiian Sticky Tofu, a vibrant and flavorful dish that combines crispy golden tofu with a luscious pineapple-ginger glaze. This recipe is a perfect balance of sweet, tangy, and savory, thanks to a blend of pineapple juice, soy sauce, fresh ginger, and garlic. A quick toss in cornstarch ensures the tofu becomes irresistibly crispy, while a final simmer in the sticky glaze locks in the bold flavors. Topped with sesame seeds and scallions for a burst of texture and color, this dish is as visually appealing as it is delicious. Ready in just 35 minutes, it's an ideal weeknight dinner that's best served over steamed rice or paired with fresh vegetables for a complete, satisfying vegan meal. Keywords: Hawaiian sticky tofu, vegan dinner recipe, sweet and savory tofu, pineapple tofu recipe.
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 2 tbsp cornstarch
- 3 tbsp soy sauce
- 1 cup pineapple juice
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 2 scallions, chopped
- 1 tbsp sesame seeds
- 2 tbsp vegetable oil
Instructions
Press the tofu for 15-20 minutes to remove excess moisture. Cut it into 1-inch cubes.
In a large bowl, toss the tofu cubes with cornstarch until evenly coated.
Heat the vegetable oil in a non-stick skillet over medium heat. Add the tofu and cook for 4-5 minutes on each side, until golden and crispy. Remove and set aside.
In a small bowl, whisk together pineapple juice, soy sauce, brown sugar, rice vinegar, ginger, and garlic to make the glaze.
In the same skillet, add sesame oil and the prepared glaze mixture. Bring it to a simmer and cook for 5-6 minutes, stirring frequently, until it thickens.
Return the tofu to the skillet and toss to coat evenly in the glaze.
Garnish with scallions and sesame seeds before serving.
Serve immediately, optionally over steamed rice or alongside fresh vegetables for a complete meal.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 24.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1803 mg | 78% | |
| Total Carbohydrate | 89.6 g | 33% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 54.6 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2819 mg | 217% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1502 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
