Get into the summer spirit than with Chef Chloe Coscarelli’s Tropical-Glazed Tofu featuring our St Dalfour Fruit Spreads! This delicious recipe features our Orange Marmalade or Thick Apricot spread, which makes for the perfect sticky sauce. Use the pineapple rinds for a fun and tropical presentation.
1 (1-pound) package extra-firm tofu, drained
1 tablespoon tamari
¼ cup cornstarch
3 tablespoons vegetable or coconut oil
½ red bell pepper, diced
½ cup diced pineapple (optional: cut from a whole pineapple and use shell for serving)
3 scallions, trimmed and thinly sliced
¼ cup raw cashews
3 cloves garlic, minced (plus extra for garnish)
2 teaspoons minced ginger
½ teaspoon sea salt
10 ounces St. Dalfour Orange Marmalade or Apricot fruit spread
2 tablespoons ketchup
1 tablespoon chili-garlic sauce or sriracha
1 tablespoon rice vinegar
1 tablespoon sesame seeds
Steamed rice or quinoa, for serving
Make it Gluten-Free: Use gluten-free tamari.
Wrap the tofu tightly in kitchen or paper towels and place a heavy object on top (ex: a can of soup or a few cookbooks). Let sit about 15 minutes while excess water releases from tofu. Unwrap and now your tofu will be ready to soak up all the juices and flavors of your dish!
Cut the tofu into bite-size cubes and place in a large plastic bag. Add tamari, seal bag, and rotate bag to coat. Add cornstarch, seal again, and rotate bag to coat. Texture will be a bit goopy.
In a large nonstick skillet, heat oil over medium-high heat. Add coated tofu and let cook, turning occasionally with a spatula until golden brown on all sides, about 10 minutes. Add red pepper, pineapple, scallions, cashews, garlic, ginger, and salt and let cook another 2 minutes. Then, add fruit spread, ketchup, chili sauce, vinegar, and sesame seeds to the skillet, and let cook until thick and syrupy. Serve warm over rice and garnish with scallions.
Images and recipe courtesy of Chef Chloe Coscarelli