Sweet and Sour Smoked Tofu and Pineapple en Papillote

Sweet and Sour Smoked Tofu and Pineapple en Papillote is a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe with 4 servings. One portion of this dish contains about 10g of protein, 6g of fat, and a total of 280 calories. For $1.4 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 48 people were impressed by this recipe. It is brought to you by Vegetarian Times. It works well as a side dish. If you have tofu, sesame oil, low sodium soy sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a great spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: Meatless sweet and sour dish with tofu and sweet potatoes, Sweet & Sour Tofu, and Sweet & Sour Tofu With Vegetables.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 400°F. Cut 4 
15-inch lengths of parchment paper, 
and fold each in half. Set aside.2. Cook rice and spinach separately according to package directions. Transfer rice to bowl, and stir in 1 1/2 tsp. sesame oil and sesame seeds. Drain spinach, squeeze out liquid, and stir in soy sauce.3. Open folded parchment sheets like 
a book, and arrange 1/2 cup rice to one side of crease on each sheet. Top rice with 
1/4 cup tofu, 1/4 cup spinach, and 1/4 cup pineapple. Drizzle with 1/4 tsp. sesame oil and 1/2 tsp. chile sauce. Fold parchment over food so edges meet, then crimp and seal edges with small overlapping diagonal folds (see “Classic French Fold,” below).4. Transfer packets to large baking sheet, and bake 10 minutes. Cool 
2 minutes before serving.Fold 15-inch length of parchment paper in half, then open like a book, and place food to one side of crease. Fold empty side over food so ends meet. Crimp and seal matched edges with small overlapping diagonal folds.

 

Step by step:

1. Preheat oven to 400°F.

2. Cut 4 
15-inch lengths of parchment paper, 
and fold each in half. Set aside.

3. Cook rice and spinach separately according to package directions.

4. Transfer rice to bowl, and stir in 1 1/2 tsp. sesame oil and sesame seeds.

5. Drain spinach, squeeze out liquid, and stir in soy sauce.

6. Open folded parchment sheets like 
a book, and arrange 1/2 cup rice to one side of crease on each sheet. Top rice with 
1/4 cup tofu, 1/4 cup spinach, and 1/4 cup pineapple.

7. Drizzle with 1/4 tsp. sesame oil and 1/2 tsp. chile sauce. Fold parchment over food so edges meet, then crimp and seal edges with small overlapping diagonal folds (see “Classic French Fold,” below).

8. Transfer packets to large baking sheet, and bake 10 minutes. Cool 
2 minutes before serving.Fold 15-inch length of parchment paper in half, then open like a book, and place food to one side of crease. Fold empty side over food so ends meet. Crimp and seal matched edges with small overlapping diagonal folds.

Nutrition Information:

covered percent of daily need