14ozextra-firm tofupressed with a heavy object for 20 minutes and then cut into cubes
2tablespoonssoy sauce30 ml
1tablespoonpineapple juice15 ml, I used canned pineapple juice
2teaspoonshot sauceI used sambal oelek
Sauce
1cup + 1-2 tablespoonspineapple juice8oz/240 ml + 15-30 ml, divided, I used canned pineapple juice
2tablespoonssoy sauce30 ml
2tablespoonsbrown sugar
1teaspoonhot sauce15 ml, I used sambal oelek
2teaspoonschopped ginger
1teaspoonchopped garlic
Everything else
2tablespoonsoilI used avocado oil
1largered pepperquartered
2teaspoonscornstarchmixed with 2 tablespoons water
2-3stalksgreen onionchopped
white sesame seedsoptional, to garnish
Instructions
Before you start, press the extra-firm tofu with a heavy object for at least 20 minutes. Then dab with a paper towel and cut the tofu into cubes.To a large add the tofu cubes. Then add 2 tablespoons soy sauce, 1 tablespoon pineapple juice and 2 teaspoons sambal oelek (or any hot chili sauce). Mix to combine until all tofu is coated with the marinade. Let rest for 5 minutes.
Meanwhile, in a measuring jar or bowl, mix together all ingredients for the sauce- 1 cup pineapple juice, 2 tablespoons soy sauce. 2 tablespoons brown sugar, 1 teaspoon sambal oelek, 2 teaspoons finely chopped ginger and 1 teaspoon finely chopped garlic. Set it aside.
Now, press the saute button on the Instant Pot. Once it displays hot add 2 tablespoons of oil (I used avocado oil) and then add the tofu pieces in a single layer into the pot.Cook undisturbed for around 2 minutes on one side and then flip and cook the other side undisturbed for another 2 minutes.
Add in the prepared sauce and also any leftover marinade that might have been left behind from the bowl of tofu. Use a wooden spatula to scrape down the bottom of the pot since some of the tofu might have got stuck while sautéing it.Then add in the bell pepper and close the pot with the lid.
Press the manual or pressure cook button and cook on high heat for 2 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 2 minutes and then do a quick pressure release.
Meanwhile, whisk together 2 teaspoons cornstarch with 2 tablespoons water in a bowl until combined. Open the lid and press the sauté button. Add in the prepared cornstarch slurry (make sure to whisk it once before adding as cornstarch settles at the bottom).Stir, the sauce will thicken immediately.
Add in the green onions. At this point, if you want to thin out the sauce a little, add 1-2 tablespoons extra pineapple juice. This is optional and do it only if the sauce looks too thick. I added 2 tablespoons of juice at this point. Serve Hawaiian Tofu with brown rice or white rice! You may garnish with white sesame seeds.
Stove-top Instructions
Mix together the ingredients for sauce in a measuring jar and set aside. Toss the tofu in the given marinade. Heat 2 tablespoons oil in a skillet on medium heat. Place tofu in a single layer into the skillet and cook until browned from both sides, flipping once in between. This would take around 5 to 6 minutes. Remove tofu from the skillet. To the same pan now add the red pepper and cook for 2 minutes, then add the prepared sauce and heat it up. Add in the cornstarch slurry and stir. Sauce will begin to thick immediately. Add the pan fried tofu and mix. Turn off heat and garnish with green onions.
Notes
This recipe has been tested with canned pineapple juice. It should work with fresh pineapple juice too, but make sure the juice is sweet.
To make this gluten-free, use tamari in place of soy sauce.
This recipe uses a total of 3 teaspoons of sambal oelek (2 teaspoons in marinade and 1 in the sauce). You can add more of it if you want to spice it up.