Adapted from Peas and Thank You:
1 whole pineapple, cleaned and cut into bite sized pieces (canned only as a last resort, reserve the juice)
3/4 cup pineapple juice (reserve a few spears of pineapple and place in a high powered blender with 1/4 cup water. Blend until smooth)
2 Tbsp cornstarch
1 tsp dried ginger
freshly ground black pepper
1/4-1/3 cup low sodium soy sauce
1/4 cup apple cider vinegar (rice wine vinegar is fine too, or a combo)
1 package of tofu, drained and pressed
3 Tbsp soy sauce
1 Tbsp honey
1 bell pepper, chopped
4 stalks of celery, chopped
3 carrots, chopped
1/2 cup mushrooms, chopped
quinoa or brown rice
Make quinoa or brown rice according to package directions.
Press tofu for at least 20 minutes. Pour 3 Tbsp soy sauce and honey in a shallow dish. Whisk to combine. Cut lengthwise into equal slabs and place in dish. Marinate for 15-30 minutes.
Preheat oven to 425 degrees. Lightly spray a cookie sheet and place tofu on it. Cooke for about 5-7 minutes per side, or until golden brown and firm. flipping once. Cut into bite sized pieces and set aside.
Mix soy sauce, pineapple juice, cornstarch, dried ginger, and black pepper until combined.
Heat a large skillet or wok over medium heat. Add 1 Tbsp oil and then add in veggies. Cook for about 3 minutes, or until just tender. Pour sauce mixture in and heat until bubbly and sauce starts to thicken. Add in pineapple and tofu. Cook just a minute more or until heated through. Serve over brown rice or quinoa. Season with s/p.