Updated: Aug 24, 2021
1 package extra firm tofu, well drained and cubed
Tamari (3 tbsp for marinade; 1/4 cup for sauce)
Apple cider vinegar (3 tbsp for marinade; 2 tbsp for sauce)
3 tbsp maple syrup
2 tbsp tomato paste
Cornstarch (2 tbsp for tofu; 1 tbsp for sauce)
4 bell peppers (any color), diced
1 medium onion, diced
1 can diced pineapple (well drained, but reserve 1/4 cup of the liquid)
Preheat over to 400. Marinate tofu in tamari and apple cider vinegar for about 1 hour.
Drain tofu cubes and place in a bowl. Add cornstarch and toss gently to coat.
Place tofu on silicone or parchment lined baking sheet. Bake for 25-30 min.
While tofu is baking, dice 4 bell peppers (any color) and 1 medium onion.
Sauté peppers and onions for 5-7 minutes.
Add pineapple and continue sautéing for 10-12 additional minutes.
Prepare the sauce in a small mixing bowl by whisking together apple cider vinegar, tamari, maple syrup, corn starch, tomato paste, and reserved pineapple juice.
Add sauce to the sautéed peppers, onions, and pineapple, and stir to combine. Cook over low-medium heat for 3-4 min, stirring occasionally.
Add baked tofu and mix to coat with sauce. Serve over brown rice. Top with sesame seeds and enjoy!