Teriyaki Tofu and Pineapple Tacos

Just a couple things about this recipe, if you don't have a tofu press then simply place the block of tofu on a plate with papertowls underneath and on top of it, place another plate on it and put something heavy on top (canned things work well).  Let it sit as long as you can (30minutes or more) to get out as much water as possible, changing paper towls as needed.  If you want to take a shortcut you can certainly buy a teriyaki sauce to marinate it in.  If it's a thick sauce you may want to put the tofu with it in a plastic bag with it and squeeze out all the air to make sure the tofu gets coated and soaks up as much as possible.  Other than that this is an easy to make tofu recipe that's very versatile.

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Makes 6 tacos

Ingredients

Marinade
1/2 cup water
3 Tbsp low-sodium soy sauce
2 Tbsp agave nectar
1 Tbsp toasted sesame oil
2 Tbsp mirin (cooking rice wine)
1 Tbsp grated or finely chopped fresh ginger
1 clove garlic, grated or finely chopped

1 block firm or extra-firm tofu, drained, pressed, cut into 1 inch cubes
1 cup diced pineapple
2 cups shredded cabbage
chopped cilantro
Asian hot sauce like Annie Chung Gochujang Sauce (optional)
Corn tortillas

Method

Whisk mairnade ingredients together, pour into a dish and add tofu.  Thoroughly coat the tofu.  Place in the refrigerator for 1-2 hours.

Pre-heat oven to 425 degrees.

Remove tofu form marinade (you can reserve to spoon ovre tofu later) and place on a lighly greased baking sheet in one layer.  Bake for 15 minutes then flip flip them over and bake additional 10 minutes or until golden brown and lightly crisp.

While tofu is cooking, add cabbage to a skillet with a little water or cooking spray and cook over medium heat 2-3 minutes.  Add pineapple and cook 2 mintue longer. 

To serve, add some tofu to a torilla, top with cabbage, pineapple, cilantro and hot sauce if using.

Pressing tofu with Tofu Xpress