Prep time 15 mins

Cook time 45 mins


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


  1. 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. 

  2. 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

  3. 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. 

  4. 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. 

  5. Serve over rice with veggies. 

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