THAI SWEET CHILI TOFU STACKS

SERVES 6 PORTIONS

1 tbsp cornstarch

1⁄2 cup rice vinegar

1⁄2 cup coconut sugar

1 chili pepper, such as jalapeño or cayenne, chopped fine

2 cloves garlic, chopped fine

2 tsp tamari

1⁄2 tsp chopped parsley

1⁄4 tsp cayenne pepper

227g (8oz) extra-firm tofu, drained, and cut into 1-inch cubes

1 227g (8oz) can sliced pineapple

NUTRITIONAL VALUES

Calories: 83kcal
Fat: 2.3g (0.2g S.Fat)
Carbs: 9.1g
Protein: 4.3g
Sugar: 4g
Sodium: 119mg

METHOD

Set aside the sauce after combining the cornstarch and 1 tbsp of water until smooth.

In a food processor, combine the rice vinegar, 23 cup water, sugar, chili pepper, garlic, tamari, parsley, and cayenne pepper. Blend until well combined and the chili pepper is well broken up.

Pour the mixture into a small saucepan and bring to a boil, stirring constantly until the sugar is dissolved. Cook for 5 minutes on low heat. Stir in the cornstarch mixture for about 5 minutes, or until the mixture is slightly thickened. Remove from heat and set aside to cool.

To the cooled sweet chili sauce, add the tofu cubes. Allow to marinate for 30 minutes.

Drain the pineapple rings and cut them into 1- to 11-inch wedges.

On a plate, place a slice of pineapple and a cube of marinated tofu in the center. Place another pineapple slice on top of the tofu and secure with a toothpick.