Ingredients for the sauce
1 cup canned pineapple juice
3/4 cup light brown sugar or maple syrup
1/3 cup rice vinegar
3 tbsp. ketchup
2 tbsp. soy sauce or tamari sauce
corn starch slurry - 1 and half tbsp. cornstarch dissolved in 2 tbsp. of water
Place all the ingredients except the cornstarch slurry in a pan and bring it to boil.
Once its boiled add in slurry and cook till its thickens.
Stir constantly to mix it.
If you are using later, put it in air tight glass container and keep it in refrigerator, but since we are using it in this recipe I have kept it on side.
1 block of pressed tofu, cut it in triangles
Few florets of broccoli
5 Portobello baby mushrooms sliced in match sticks
1 red onion sliced in match sticks
half stick celery sliced
one carrot sliced
4 cloves of garlic sliced
1 inch of ginger finely sliced
2 tbsp. oil
Put the aluminum foil on air fried plate, put the triangle tofu and spray it with oil.
Fry it on 350 for 15 minutes turning in between.
You can pan fry it too or baked it in oven too.
I did air fried half and half shallow fry it.
Once tofu is done, take it out.
heat the pan , add oil in it.
when its hot, add ginger and garlic and cook it till its raw smell goes away , for 2 minutes on low to medium flame, make sure you don't burn the garlic.
Add your vegetables and cook it on high flame for 2 minutes.
Add two to three tbsp. of sauce in it and mix it.
Add more or less as per your liking.
mix it nicely and cook it for 1 minute and done.
Serve it hot with plain rice, I had with side of red curry too.
You can sprinkle chopped green onions on top too.