This past month I have been on a crazy tofu kick, adding it into anything I can. Many people out there pre-judge tofu as bland or tasteless, but tofu can act as the perfect palate to practically any sauce. Think about it this way, most everybody is a fan of plain old white rice which can be extremely bland without the incorporation of a tasty sauce or a good amount of butter or oil. Tofu is much like rice, in that it absorbs the flavors of whatever you're cooking it with. In additional defense of tofu, rice does not even compare to the nutritional benefits of tofu. Tofu is made of bean curd, which comes from the processing of soy beans. Tofu is a staple in many Southeast Asian diets and comes in a variety of textures from extra soft/silken to extra firm. Tofu makes a great substitute for meat because of its high protein and iron value while maintaining a very low fat content. This recipe featured in today's blog is an excellent stepping stone for tofu novices due to it's rich and bold flavors. The recipe came from Cooking Light magazine. I did make a few changes to the recipe by adding 1/4 cup pineapple juice to enhance the sweetness as well as adding broccoli and carrots for an extra does of nutrients. If you want to make this dish even healthier, sub brown rice for white. Enjoy!