Thai Sweet Chili Tofu Stacks Recipe
🔪Prep Time: 30 minutes
👩🍳Cook Time: 15 minutes
1 tablespoon cornstarch
½ cup rice vinegar
½ cup coconut sugar
1 chili pepper, such as jalapeño or cayenne, chopped fine
2 cloves garlic, chopped fine
2 teaspoons tamari
½ teaspoon chopped parsley
¼ teaspoon cayenne pepper
8 ounces extra-firm tofu, drained, pressed, and cut into 1-inch cubes
1 8-ounce can sliced pineapple
1Prepare the sauce by mixing the cornstarch and 1 tablespoon of water together until smooth and set aside.
2Add the rice vinegar, ⅔ cup water, sugar, chili pepper, garlic, tamari, parsley, and cayenne pepper to a food processor. Process until well blended and the chili pepper is broken up very well.
3Pour mixture into a small saucepan and heat until boiling, stirring until the sugar is dissolved. Turn down heat and cook 5 minutes. Add the cornstarch mixture and stir occasionally for about 5 minutes or until mixture is a bit thickened. Take off heat and let it cool.
4Add the tofu cubes to the cooled sweet chili sauce. Let marinate about 30 minutes.
5Drain the pineapple and slice the rings into about 1- to 1¼-inch wedges.
6Place a slice of pineapple on a plate and center a cube of marinated tofu on top. Place another slice of pineapple on the tofu and secure with a toothpick.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.