Recipes

Drain the tofu and wrap in a clean towel or paper towels. Press the tofu for at least 15 minutes by adding weight to it. Once pressed, cut the tofu into 1-inch cubes and transfer to a mixing bowl. Add the cornstarch and toss to coat.

Heat the oil in a large skillet or wok over high heat until it starts to ripple. Add the tofu in a single layer in the skillet and let cook undisturbed for 60 seconds. Flip the tofu and continue cooking on all sides until the tofu is golden brown, about 6 minutes. Remove the tofu from the pan and reserve. Add the bell peppers, pineapple, and green onion, and cook, stirring constantly for 2 minutes. Add the quinoa and San-J Organic Gluten Free Tamari and cook, stirring, for 1 minute. Add the San-J Sweet & Tangy Sauce and cook, stirring, until heated through, about 3 minutes.

Note: Can be made the night before and stored, covered, in the refrigerator.

Serve cold or at room temperature with additional San-J Organic Gluten Free Tamari, if desired