Tofu with Orange and Pineapple

1 pkg firm tofu
2 in piece of ginger, grated
2 t grated orange rind
3 T Oil
2 large onions, cut into thin wedges
3 cloves of garlic, finely chopped
2 t brown sugar
2 t white or cider vinegar
8 oz frozen pineapple, defrosted
1 T orange juice
Cooked Brown rice or Quinoa

Cut the tofu block into 6 slices & place side by side between paper towels on a cooling rack w/ a
cutting board on top, and a large weight on the cutting board. Let the tofu press & drain for at
least 10 minutes. The longer it is pressed, the better the texture of the tofu will be after frying.

Combine tofu, ginger, and orange rind in a bowl. Mix well, cover & refrigerate.

Heat wok, add 1 ½ T of oil & coat pan. Stir-fry onion, garlic, and brown sugar until onion is soft
and golden. Stir in vinegar. Cook 2 minutes. Add pineapple and orange juice. Let pineapple
cook until slightly golden. Remove mixture from wok. Cover.

Heat wok, add 1 ½ T of oil & coat pan. Stir-fry tofu in 2 batches, until well browned on all sides.
Drain on paper towels.

Return the tofu & pineapple/onion mix to the pan. Heat through. Serve over brown rice.

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