Pineapple Soy Glazed Tofu Recipes

Steps:

• Heat sesame oil and red pepper flakes in nonstick skillet or wok.
• Cut asparagus spears into 1 1/2 inch pieces.
• Add asparagus and tofu to heated sesame oil and stir-fry for 5 minutes.
• Add mushrooms and cook for 3 minutes.
• Add garlic, saute, stirring constantly, for 30 seconds.
• Mix sugar and soy sauce together in small bowl until combined and add to pan.
• Mix well to coat and stir-fry for 3-4 minutes.
• Asparagus should be crisp-tender at this point.
• Serve.

Steps:

• Drain the tofu in a colander, or dry on paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.
• Cut tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.
• Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.
• Add garlic, ginger and whites of the onions to the skillet, along with the remaining tablespoon sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.
• Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.
• Remove from the heat, and sprinkle cucumber, radish and cilantro on top. Serve warm or at room temperature, with lime.

Steps:

• Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid. Cut into 9 cubes.
• Whisk soy sauce, maple syrup, rice vinegar, red pepper flakes, and ginger in a small bowl.
• Heat oil in a large nonstick skillet over medium-high. When oil is rippling across the surface, carefully add tofu so it doesn't splash. Cook, undisturbed, until very crisp and dark brown underneath, 3-4 minutes. Carefully turn and repeat on opposite side. Holding tofu back with a spatula or slotted spoon, pour out oil into a small bowl. Return skillet to medium-high heat and add soy sauce mixture. Cook, reducing heat to medium so it doesn't over-reduce or burn and basting tofu occasionally, until glaze is thick enough to coat a spoon, about 4 minutes.
• Divide tofu among plates. Drizzle with glaze, then top with scallions. Serve with rice alongside.

Steps:

• Whisk together maple syrup, pineapple juice, soy sauce, and mustard in a small bowl. Set aside.
• Heat olive oil in a large skillet over medium-high heat and stir in the tofu. Cook and stir until the tofu is evenly browned. Stir in syrup mixture and continue to cook until the glaze has reduced. Top with sesame seeds.