Vegetarian Entrees

Pineapple Tofu Stir Fry

by Spoorthy
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This easy-to-make pineapple Tofu stir fry is so simple that it can be ready in 30 minutes. Sweet, spicy, and tangy flavors make this a satisfying meal. To make this dish vegan, replace soy sauce with Tamari.

Pineapple Tofu stir fry is my quick go-to meal on weeknights. This Tofu recipe is simple with the ingredients that are most commonly available in our pantry. I like that this is not fried and does not feel heavy to eat on those busy weeknights.

Pineapple is a very versatile fruit that goes well with anything. I like how pineapple makes this bland Tofu tangy, sweet and flavorful. When pineapple is an ingredient in the dish, it takes little effort to make it extraordinary. Salt and chili help to balance the tangy pineapple flavor.

When preparing all the ingredients, it is good to use all fresh ones. This rule applies to any type of stir-fry we are trying to make. The same rule applies to Tofu too. It comes out better if the Tofu used is straight out of the box.

This dish is not spicy. The only spice comes from the red chili flakes. If you want a little extra heat, serve with chile-garlic sauce or a dash of hot sauce. Another option is to add the chili sauce while making the sauce prep along with all the ingredients.

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PINEAPPLE TOFU STIR FRY

Pineapple Tofu Stir Fry

  • Author: Spoorthy
  • Total Time: 30 minutes
  • Yield: 6 servings
Print Recipe

Description

This easy-to-make pineapple Tofu stir fry is so simple that it can be ready in 30 minutes. Sweet, spicy, and tangy flavors make this a satisfying meal.  To make this dish vegan, replace soy sauce with Tamari.

Ingredients

Extra Firm Tofu- 1 packet (12 oz)

Cornstarch- 1/2 cup

Chili flakes- 1 tsp

Salt- 1 tsp

Red Bell Pepper- 3/4 cup

Onion- 1/2 cup

Pineapple- 3/4 cup (canned)

Ginger- 1 Tbsp (shredded)

Sesame seeds- 1 Tbsp

Sauce:

Sesame Oil- 1 Tbsp

Rice Wine Vinegar- 2 Tbsp

Honey- 2 tsp

Soy Sauce/Tamari- 2 Tbsp

Tomato Ketchup- 1 Tbsp

Oi- 1 Tbsp

Garnish:

Green Onions/Scallions- 2 Tbsp

Cilantro- 2 Tbsp

Instructions

1. Take one pack of extra firm Tofu and drain the water completely. Transfer it to a cutting board and cut into 3 to 4-inch cubes. 

2. Take 1/2 cup of cornstarch in a bowl. Add 1 tsp of red chili flakes and 1 tsp of salt. Mix it well.

3. Gently coat each cubed Tofu with the cornstarch mixture. 

4. Place the Tofu on a baking tray and coat with 1 Tbsp of oil.

5. Bake at 300 F for 20 minutes.

6. In a bowl, take 1 Tbsp of sesame oil, 1 Tbsp of tomato ketchup, 1 tsp red chili flakes, 2 tsp honey, 2 Tbsp soy sauce, and 2 Tbsp rice wine vinegar. Mix well and set it aside until ready to use. 

7. In a pan, take 1 Tbsp of oil, and add 1 Tbsp of shredded ginger. Saute for 30 seconds.

8. Add 1/2 cup onions, 3/4 cup red bell pepper, 3/4 cup pineapple, and saute for 2 minutes on a high flame.

9. Add prepared sauce and mix it well.

10. Add 1 Tbsp of toasted sesame seeds.

11. Time to add in the baked Tofu and toss it with the veggie and the sauce.

12. Turn the stove off and add scallions/green onions and cilantro.

13. Serve hot with rice

Notes

Red bell pepper can be replaced with other vegetables like broccoli, bok choy, carrots, or any other vegetable. 

Tofu can be fried in an air fryer instead of baking. If you don’t mind all the extra oil, it also works if Tofu is fried in a traditional method.

To make this recipe gluten-free, use Tamari instead of soy sauce. The taste is identical, but Tamari is little on the sweeter side and thicker when compared to soy sauce.

This dish tastes better when served immediately. It will be soggy if stored in the refrigerator.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Vegetarian Entrees
  • Method: Cook
  • Cuisine: Chinese

Nutrition

  • Serving Size: 3/4 cup
  • Calories: 165 Kcal
  • Sugar: 7.67 g
  • Sodium: 439 mg
  • Fat: 7.8 g
  • Saturated Fat: 1.12 g
  • Unsaturated Fat: 2.88 g
  • Trans Fat: 0.0002 g
  • Carbohydrates: 18.77 g
  • Fiber: 1.6 g
  • Protein: 5.54 g
  • Cholesterol: 0 mg

Keywords: pineapple tofu stir fry, tofu recipes, tofu with veggies and pineapple, vegan tofu recipe, sweet and sour tofu, vegan sweet and sour recipe

Take one pack of extra firm Tofu and drain the water completely. Transfer it to a cutting board and cut into 3 to 4-inch cubes. 
Take 1/2 cup of cornstarch in a bowl. Add 1 tsp of red chili flakes and 1 tsp of salt. Mix it well.
Gently coat each cubed Tofu with the cornstarch mixture. 
Place the Tofu on a baking tray and coat with 1 Tbsp. of oil.
 Bake at 300 F for 20 minutes.
In a bowl, take 1 Tbsp of sesame oil, 1 Tbsp of tomato ketchup, 1 tsp red chili flakes, 2 tsp honey, 2 Tbsp soy sauce, and 2 Tbsp rice wine vinegar. Mix well and set it aside until ready to use. 
In a pan, take 1 Tbsp of oil, and add 1 Tbsp of shredded ginger. Saute for 30 seconds.
Add 1/2 cup onions, 3/4 cup red bell pepper, 3/4 cup pineapple, and sauté for 2 minutes on a high flame.
Add prepared sauce and mix it well.
Add 1 Tbsp. of toasted sesame seeds.
Time to add in the baked Tofu and toss it with the veggie and the sauce.
Turn the stove off and add scallions/green onions and cilantro.