Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, whisk together 0.25 cup low-sodium soy sauce, 0.25 cup pineapple juice, 2 tablespoons rice vinegar, 1 tablespoon packed brown sugar, 1 teaspoon sesame oil, and 1 tablespoon cornstarch to create the stir-fry sauce.

2. 2

   Heat 1 tablespoon cooking oil in a large skillet or wok over medium-high heat, then add 16 ounces of pressed and cubed extra-firm tofu and stir-fry for 7 minutes until golden brown and crispy, removing the tofu from the pan and setting it aside.

3. 3

   Add the remaining 1 tablespoon cooking oil to the same pan, then add 2 tablespoons grated fresh ginger and 4 minced garlic cloves, stir-frying for 30 seconds until fragrant.

4. 4

   Introduce 1 sliced red bell pepper and 1 cup trimmed snap peas to the pan, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

5. 5

   Return the cooked tofu to the pan along with 1 cup fresh pineapple chunks and 0.25 cup chopped macadamia nuts, tossing to combine the ingredients gently.

6. 6

   Pour the prepared stir-fry sauce into the pan, stirring constantly for 1-2 minutes until the sauce thickens and coats all the ingredients evenly.

7. 7

   Garnish the Aloha Tofu Stir-Fry with 2 sliced green onions before serving immediately over steamed rice.