Maui Tofu
Transport your taste buds to a tropical paradise with this vibrant Maui Tofu recipe! Packed with bold flavors, this dish combines golden-crispy cubes of marinated tofu, sweet and tangy pineapple chunks, and a savory glaze made with soy sauce, honey or maple syrup, and a hint of fresh ginger. Sautéed bell peppers add a touch of crunch, while sesame oil lends a subtle nuttiness to the dish. Perfectly balanced with a side of fluffy jasmine rice, this quick and easy recipe comes together in just 35 minutes, making it an ideal weeknight dinner. Whether you're a plant-based foodie or simply craving a Hawaiian-inspired twist, Maui Tofu is guaranteed to become a new favorite.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 1.5 cups pineapple chunks (fresh or canned, drained)
- 0.25 cups soy sauce (low-sodium preferred)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger (grated)
- 2 garlic cloves (minced)
- 2 teaspoons cornstarch
- 2 tablespoons water
- 2 tablespoons sesame oil
- 1 red bell pepper (sliced)
- 2 green onion (sliced)
- 1 tablespoon sesame seeds (optional for garnish)
- 4 cups cooked jasmine rice (for serving)
Instructions
Press the tofu: Wrap the tofu block in a clean kitchen towel and place a heavy object (such as a skillet or cookbook) on top. Let it press for 15 minutes to remove excess moisture. Then cut the tofu into 1-inch cubes.
In a small bowl, whisk together the soy sauce, honey or maple syrup, rice vinegar, grated ginger, and minced garlic to create the marinade.
Place the tofu cubes in a shallow dish or a resealable plastic bag and pour the marinade over the tofu. Let the tofu marinate for 15 minutes, turning occasionally to ensure even coating.
In a separate bowl, mix the cornstarch and water until smooth to create a slurry. Set aside.
Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat. Remove the tofu from the marinade (reserve the marinade) and add the tofu to the pan. Cook for 4-5 minutes, flipping occasionally, until the tofu is golden and crispy on all sides. Remove the tofu from the pan and set aside.
Add the remaining tablespoon of sesame oil to the skillet and add the sliced red bell pepper. Sauté for 2-3 minutes until slightly tender.
Add the reserved marinade and pineapple chunks to the skillet. Bring it to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
Return the tofu to the skillet and toss gently to coat it in the sauce. Cook for 2 more minutes until everything is heated through.
Serve the Maui Tofu over a bed of cooked jasmine rice. Garnish with sliced green onions and sesame seeds, if desired.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 514 mg | 22% | |
| Total Carbohydrate | 86.9 g | 32% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 19.2 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 751 mg | 58% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 615 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
