- Cut tofu horizontally in half; separate and drain on layers of paper towels 10 minutes.
- Drain pineapple; reserve 2 Tbsp. juice. Blend reserved juice with stir-fry sauce.
- Heat 1 Tbsp. oil in hot large, non-stick skillet over medium heat. Fry tofu halves 4 minutes on each side, or until golden brown. Remove tofu; cool slightly and cut into 1-inch cubes.
- Heat remaining 1 Tbsp. oil in same pan over high heat. Add garlic and frozen vegetables; stir-fry 3 minutes. Add pineapple, tofu and stir-fry sauce mixture; cook, stirring, about 2 minutes, or until sauce boils and all pieces are evenly coated with sauce.
- Sprinkle with cashews and serve over rice.
ingredients
1 package (14 to 16 oz.) firm tofu, rinsed and drained
1 can (20 oz.) pineapple chunks
1/2 cup Kikkoman Stir-Fry Sauce
2 tablespoons vegetable oil, divided
1 clove garlic, minced
1 package (16 oz.) frozen vegetable medley of choice
1/2 cup roasted salted cashews
Hot cooked rice
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
