Pineapple Tofu
Transform your weeknight dinners with this vibrant and flavor-packed Pineapple Tofu recipe! Crispy, golden tofu cubes meet sweet and tangy pineapple chunks in a luscious soy-based sauce, heightened with the warmth of garlic and a touch of chili for optional heat. This vegan-friendly dish strikes the perfect balance of savory and sweet, thanks to ingredients like honey (or maple syrup) and rice vinegar, while the caramelized pineapple adds a tropical twist. It's quick to prepare, requiring only 15 minutes of prep and 20 minutes of cooking, making it an ideal choice for busy evenings. Garnished with sesame seeds and sliced green onions for a fresh, colorful finish, this versatile recipe pairs beautifully with fluffy steamed rice or noodles. Whether you're new to tofu recipes or a plant-based pro, this dish is a must-try!
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 3 tablespoons Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Vegetable oil
- 1 cup Pineapple chunks (fresh or canned)
- 3 cloves Garlic cloves, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 2 tablespoons Honey or maple syrup
- 0.25 cup Water
- 0.5 teaspoons Red chili flakes (optional)
- 1 tablespoon Sesame seeds (for garnish)
- 2 stalks Green onions, sliced (for garnish)
Instructions
Press the tofu: Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object on top (like a skillet or a few books). Let it press for 10-15 minutes to remove excess moisture.
Cut the pressed tofu into 1-inch cubes.
In a mixing bowl, toss the tofu cubes with cornstarch, salt, and black pepper until evenly coated.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat. Once hot, add the tofu cubes and cook for 3-4 minutes on each side until golden and crispy. Remove the tofu and set aside.
In the same pan, add the remaining 1 tablespoon of oil. Reduce the heat to medium and sauté the minced garlic for about 30 seconds until fragrant.
Add the pineapple chunks to the pan and cook for 2-3 minutes until they begin to caramelize and release their juices.
In a small bowl, whisk together soy sauce, rice vinegar, honey or maple syrup, water, and red chili flakes (if using). Pour this sauce into the pan with the pineapple and stir to combine.
Let the sauce simmer for 2-3 minutes until slightly thickened.
Return the crispy tofu to the pan and toss everything together so the tofu gets evenly coated in the sauce.
Remove the dish from heat and garnish with sesame seeds and sliced green onions.
Serve hot over steamed rice, noodles, or as is. Enjoy!
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 15.6 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 728 mg | 56% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 423 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.
