- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 35 minutes
- Makes: 4
Caribbean Crispy Tofu Pineapple Bowls
Ingredients
-
- 1 large pineapple, halved lengthwise, stem on
- ½ cup all-purpose flour
- ½ cup + 1 tablespoon cornstarch, divided
- 2 large eggs, beaten
- 1 (16 oz.) firm tofu, drained and cut in cubes
- ½ cup 100 % pineapple juice
- 1/3 cup low sodium soy sauce
- 1 tablespoon honey
- ¼ cup brown sugar
- 1 teaspoon ground ginger
- 2 cups white rice, cooked
Instructions
- Remove core and flesh of each pineapple half using a spoon. Save the flesh for a smoothie or for another recipe.
- In a large bowl, combine flour with ½ cup cornstarch. In a separate medium bowl, beat eggs. Toss cubed tofu in egg mixture and fully coat. Transfer egg coated tofu to flour mixture and toss until fully coated.
- Transfer coated tofu to air fryer lined tray (or fry with soybean oil) and air fry at 400 degrees F for 15 to 20 minutes or until crispy. Set aside.
- Meanwhile, in a medium saucepan over low medium heat, add pineapple juice, soy sauce, honey, brown sugar and ginger. Heat for 3 to 4 minutes until bubbly. Add remaining 1 tablespoon cornstarch and stir constantly for about 5 minutes or until sauce thickens. In a large bowl, toss air fried tofu into sauce.
- To assemble pineapple bowls, add ~1 cup cooked rice to each half, followed by half of crispy prepared tofu.
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