Yields: 2-3 servings

Recipe by Tiffany Bach

Freezing tofu changes its structure, giving it a porous, almost honeycomb-like texture with tiny holes. This gives it a meatier bite. It is also easier for the tofu to soak up sauces, like this sweet, tangy, and bright pineapple teriyaki sauce.

Ingredients

• 1 (10 oz) package Hodo Extra Firm Tofu Locate Product

• 3 tbsp avocado oil, divided

• ½ cup crushed pineapple juice

• 2 tbsp soy sauce

• 2 tsp sugar

• 1 tsp chili powder 

• 1 tbsp rice vinegar

• 1 tbsp grated ginger

• 2 garlic cloves, minced

• 1 tbsp cornstarch

• 2 tbsp water 

Instructions

1. Keep the tofu in the bag. Cut out a tiny hole and drain the liquid. Freeze the tofu overnight. 

2. To thaw, remove the tofu from the package. Microwave for 4-5 minutes. Wait for it to cool down before squeezing out excess liquid. 

3. Cut the tofu into bite-sized cubes. Coat it with 1 tablespoon of avocado oil and air fry at 400F for 5 minutes. 

4. Heat the remaining 2 tablespoons of oil in a saucepan. Add garlic and ginger. After a minute, add the remaining ingredients, except for the cornstarch slurry. Allow it to heat up for a few minutes. Whisk the cornstarch slurry into the sauce and let it thicken. Add the tofu to the pot and coat it with the sauce.