Pineapple and Brown Sugar Glazed Tofu

Looking for a new way to cook tofu? Try this recipe with Del Monte Deluxe Gold Pineapples. Sweet and a little bit spicy, it's the perfect weeknight meal.
Recipe by Shakayla Scott
Crispy Tofu
15 oz of super/extra firm tofu (frozen and then completely thawed out)
1 20 oz. can Del Monte Deluxe Gold Pineapple Chunks, save juice
1/2 cup of corn starch
1 tsp of salt
½ tsp of black pepper
1 tsp garlic powder
¼ cup of liquid aminos
Pineapple and Brown Sugar Glaze
½ cup of pineapple juice
2 Tbsp brown sugar
1 tbsp sriracha
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
1 tbsp corn starch
¼ cup of water
Preheat oven to 400 degrees. Drain and press the tofu, and then cut it into cubes. Add the tofu to a bowl and pour the liquid aminos over the tofu. Combine ½ cup of corn starch, salt, pepper, garlic powder in a medium-sized bowl. Mix in the cubed tofu and coat each piece with the cornstarch.
Line a baking sheet with parchment paper and spray with oil. Add the cornstarch coated tofu to the baking sheet. Spray with more oil and bake for 25-30 minutes
While you wait for the tofu, add all of the sauce ingredients to a small bowl (excluding the corn starch and water). In a second bowl, combine the corn starch and water.
Once the tofu has finished baking, in a skillet over low/medium heat, add the sauce and stir until it begins to bubble. Next, add in the corn starch and mix a bit more. After about 2-3 minutes, add in the tofu and combine until the tofu and cook for 3-5 minutes, mixing frequently.
Serve over rice with veggies.