Tofu Oriental with Pineapple


1 lb. firm or extra firm style tofu
1/4 cup Braggs Liquid Aminos or soy sauce
1 T. finely chopped garlic, to taste
1 T. finely grated ginger, to taste
1 tsp. crushed red pepper flakes or to taste
1 20 oz. can chunk pineapple (save juices)
2 T crunchy peanut butter
2 T sesame seeds
1 medium sweet onion, chopped
1 bag of oriental style frozen veggies (optional)
4 cups cooked brown rice
olive oil or cooking spray for sauteing (optional)


  1. Drain tofu thoroughly and cut tofu into medium sized chunks.
  2. Combine soy sauce, garlic, ginger, red pepper flakes, and pineapple juice drained from can in a small container. Marinate tofu in the prepared dressing for at least an hour in the fridge (or even overnight).
  3. Spray a large skillet with cooking spray and heat on medium high.
  4. Drain tofu, saving the excess marinade.
  5. Add chopped onion and tofu to skillet. Saute until brown. Add sesame seeds if using.
  6. Add pineapple and veggies, cooking for about 5 minutes.
  7. Heat reserved marinade and peanut butter in microwave until thoroughly combined. Add peanut mixture to tofu/veggie mix.

Serve over warm brown rice.

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