Tofu with Pineapple
Indulge in the perfect balance of savory and sweet with this vibrant Tofu with Pineapple recipe! A medley of crispy pan-fried tofu, juicy pineapple chunks, and colorful bell peppers come together in a glossy, tangy-sweet sauce crafted from soy sauce, pineapple juice, and rice vinegar. Infused with the aromatic warmth of garlic and ginger, this dish delivers a delightful tropical twist that’s as hearty as it is refreshing. Ready in just 35 minutes, this plant-based recipe is ideal for busy weeknights or when you’re craving a burst of flavor. Serve it over steamed rice or noodles for a wholesome, crowd-pleasing meal that’s packed with protein and fresh, zesty notes. Perfect for vegans and vegetarians, this tofu stir-fry is a must-try for anyone looking to elevate their dinner game with simple ingredients and bold tastes!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 250 grams pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tablespoons cooking oil
- 3 tablespoons soy sauce
- 100 ml pineapple juice (from the canned pineapple or fresh)
- 1.5 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 2 teaspoons cornstarch
- 50 ml water
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 0.25 teaspoon salt (optional, to taste)
- 0.25 teaspoon black pepper (optional, to taste)
Instructions
Press the firm tofu for 15 minutes to remove excess water. Once pressed, cut the tofu into bite-sized cubes.
In a small bowl, mix the soy sauce, pineapple juice, rice vinegar, brown sugar, cornstarch, and water to create the sauce. Stir well until the cornstarch is fully dissolved.
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium heat. Add the tofu cubes and cook until golden and crispy on all sides, about 8-10 minutes. Remove the tofu and set aside.
In the same skillet, add the remaining 1 tablespoon of cooking oil. Sauté the minced garlic and grated ginger for 30 seconds until fragrant.
Add the diced red and green bell peppers and cook for 3-4 minutes until slightly tender but still crisp.
Stir in the pineapple chunks and cook for another 2 minutes.
Give the prepared sauce a quick stir to ensure the cornstarch is well-mixed, then pour the sauce into the skillet. Cook while stirring until the sauce thickens, about 1-2 minutes.
Return the crispy tofu to the skillet and gently toss to coat it evenly in the sauce. Season with salt and black pepper if desired.
Remove from heat and serve hot over steamed rice or noodles. Enjoy your Tofu with Pineapple!
Nutrition Facts
Calories |
921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2369 mg | 103% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 57.5 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 727 mg | 56% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1696 mg | 36% | |
*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.
