This is a great dish for company, at least your tofu-appreciating company. Super-firm tofu is our absolute favorite for dishes like this where the tofu is meant to stand out rather than blend in. This is a sweet and spicy dish. Not spicy-hot but spicy-flavorful. Enjoy!
- 3 14 oz pkgs - tofu, water-packed, super firm, drained and patted dry
- Hawaiian BBQ Sauce
- 1/2 cup - tamari soy sauce
- 1/4 cup - tomato paste
- 1/3 cup - brown sugar (packed)
- 1/3 cup - lemon juice
- 1 tsp - finely grated fresh ginger root
- 1/4 tsp - dried onion flakes
- Luau Rice
- 8 cups - cooked brown Jasmine rice, or your favorite brown rice
- 1 20 oz can - pineapple tidbits
- 1 28 oz can - whole tomatoes, drained and chopped (you can save the juice to add to a soup!)
- 1/3 cup - finely chopped fresh parsley
- 1 Tbs - sliced almonds (for garnish)
- Preheat the oven to 425° F. Line a 13" x 9" baking dish with parchment paper.
- Drain the pineapple tidbits (for the Luau Rice) and save the juice. Add enough water to the pineapple juice to make one cup. Set aside.
- Slice each block of tofu into 4 equal triangles (see Tips).
- Place the tofu triangles in the baking dish in a single layer and bake in the oven for 30 minutes.
- While the tofu is baking, make the Hawaiian BBQ sauce by stirring together the tamari, tomato paste, brown sugar, lemon juice, ginger, onion flakes, and the pineapple juice you set aside.
- Pour the BBQ sauce over the baked tofu and continue baking another 15 minutes.
- Meanwhile, make the Luau Rice by combining the rice, pineapple, chopped tomatoes (do not include the juice), and parsley.
- To serve: Ladle a generous portion of the rice on a plate and top with 2 of the tofu triangles. Sprinkle with a tablespoon of sliced almonds for garnish.
To cut the tofu into triangular shapes, first slice the tofu in half by height. Then cut the two pieces transversely (from corner to corner). You should now have 4 triangular-shaped pieces. Repeat for the other two blocks of tofu.
Save any leftover BBQ sauce to drizzle on potatoes or vegetables later in the week.
Nutrition (per serving): 614 calories, 60% calories from carbohydrates, 20% calories from protein, 20% calories from fat, 8.7g fiber.