Kids love the sweet-and-sour flavor combination here, and it’s a great way to get them excited about tofu. But you may want to skip the almonds and the herbs when serving younger diners.
- 2 8-oz. pkg. Asian-seasoned baked tofu (such as teriyaki or sesame-garlic), diced
- 2 cups diced pineapple
- 1 medium red bell pepper, diced (1 cup)
- 1 medium green bell pepper, diced (1 cup)
- 8 green onions, thinly sliced (1/2 cup)
- 1 cup light coconut milk
- 1/3 cup pineapple juice
- 1/4 cup no-sugar-added apricot or peach fruit spread
- 2 Tbs. apple cider vinegar
- 2 Tbs. ketchup
- 1 1/2 tsp. Chile-Garlic Paste
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint
- 16 smoked almonds, finely chopped, optional
1. Preheat oven to 400°F. Place 4 16-inch lengths of foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular “bowl” with 1/2-inch sides. Coat insides of foil with cooking spray.
2. Divide tofu among foil packets. Top each serving with 1/2 cup pineapple, 1/4 cup red bell pepper, 1/4 cup green bell pepper, and 2 Tbs. green onions.
3. Whisk together coconut milk, pineapple juice, fruit spread, vinegar, ketchup, and chile-garlic paste. Divide sauce among packets. Fold other half of foil over ingredients, and crimp edges in overlapping folds until packets are sealed. Transfer packets to baking sheet, and bake 25 to 30 minutes.
4. Meanwhile, stir together basil and mint. Transfer pouches to serving plates. Let each person open packet slowly and carefully—escaping air will be hot. Garnish with basil.
- Calories: 420
- Carbohydrate Content: 38 g
- Fat Content: 17 g
- Fiber Content: 5 g
- Protein Content: 28 g
- Saturated Fat Content: 5 g
- Sodium Content: 600 mg
- Sugar Content: 23 g