Pineapple and Sesame Tofu
Elevate your weeknight dinner routine with this vibrant and flavor-packed Pineapple and Sesame Tofu recipe! Featuring golden, crispy cubes of tofu tossed in a tangy-sweet sauce made with soy sauce, hoisin, and toasted sesame oil, this dish seamlessly combines bold umami flavors with the juicy sweetness of pineapple. Crunchy bell peppers, tender red onions, and a fragrant medley of garlic and ginger add layers of texture and aroma, while a sprinkle of toasted sesame seeds and fresh scallions provide the perfect finishing touch. Ready in just 40 minutes, this quick and easy tofu stir-fry is perfect for busy evenings and pairs beautifully with a steaming bowl of rice for a satisfying, plant-based meal. Whether you're looking for a new vegetarian dinner idea or simply want to explore unique flavor combinations, this recipe is sure to impress!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 1 cup pineapple chunks (fresh or canned)
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 2 tbsp cornstarch
- 2 tbsp water
- 1 medium green bell pepper, sliced
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 2 tsp sesame seeds, toasted
- 2 tbsp neutral oil (e.g., vegetable or canola)
- 2 scallions, chopped
- 2 cups cooked rice, for serving (optional)
Instructions
Press the tofu: Wrap the tofu block in a clean kitchen towel and place a heavy object on top to press out excess liquid. Let it sit for 10-15 minutes.
Once pressed, cut the tofu into 1-inch cubes.
In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, water, and cornstarch until smooth. Set aside.
Heat 1 tablespoon of neutral oil in a large non-stick skillet or wok over medium-high heat.
Add the tofu cubes to the skillet and cook for 6-8 minutes, turning occasionally, until all sides are golden and crispy. Remove the tofu from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of neutral oil. Add the minced garlic and grated ginger, and sauté for 30 seconds until fragrant.
Add the sliced green bell pepper and red onion to the skillet. Sauté for 3-4 minutes until slightly softened but still crisp.
Stir in the pineapple chunks and cook for another 2 minutes.
Reduce the heat to medium and return the cooked tofu to the skillet.
Pour the prepared sauce over the tofu and vegetables. Toss everything to coat well in the sauce and cook for 2-3 minutes until the sauce thickens and evenly coats the ingredients.
Sprinkle the toasted sesame seeds over the tofu and garnish with chopped scallions.
Serve hot over cooked rice, if desired. Enjoy!
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 582 mg | 25% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 10.0 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 407 mg | 9% | |
*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.
