Pineapple Tofu stir fry sounds like something you can only get in high end restaurants.
Not anymore! I have good news for you! Presenting a delicious vegan dish you can prepare with simple ingredients like fresh pineapple and crispy tofu.
This Pineapple tofu stir fry recipe is a huge hit in my family!
My kids absolutely love the combination of sweet, juicy pineapple and savory tofu.
Not only is it delicious, but it's also a great way to sneak some extra veggies into their diet.
I often make this dish for weeknight dinners because it's quick and easy to prepare. Plus, all the ingredients can be found at your local grocery store.
So, there's no need for any special trips to the Asian market.
When my kids loved my pineapple tofu curry, I thought of changing it a little for the next time I wanted to prepare it. That's how I ended up creating this stir-fry recipe. And I have to say, it was a genius move!
The pineapple adds a burst of freshness and sweetness to the dish, while the tofu provides a satisfying protein source.
I was pleasantly surprised that the dish was a good lunch box option, too. In fact, it's perfect for school or work lunches because it reheats well and tastes just as delicious the next day.
Jump to:
Why I love this recipe
- Tofu recipes are great for vegetarians and vegans.
- The combination of pineapple and tofu adds a unique twist to traditional stir-fry dishes.
- There is no need for a green or red curry paste.
- Although this pineapple tofu recipe is sweet, you could adjust the spiciness according to your preference by adding more or less red chili flakes.
- It's a budget-friendly meal that doesn't sacrifice flavor.
- Serve it over plain white rice or brown rice.
- Cooking time is under 30 minutes.
Ingredients
- One block of extra-firm tofu, pressed and cut into cubes.
- Pineapple chunks
- Pineapple juice
- Red pepper
- Scallions
- Red onion
- Red chili flakes
- Ginger and garlic
- Tamari or soy sauce
- Cornstarch
- Olive oil
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Press tofu: Use a tofu press or wrap the tofu in a clean or paper towel and place something heavy on top, like a cast-iron skillet. Leave it for 15 minutes to drain out all the water.
Cut tofu into cubes and air fry at 400F for 15 minutes or until golden brown. If you do not have an air fryer, fry the tofu cubes in a pan with avocado oil until browned on all sides. keep it aside.
Mix the sour sauce ingredients in a small bowl and set aside Pineapple juice, tamari/soy sauce, rice vinegar, and hot sauce.
In a large wok or large pan, heat olive oil over medium-high heat. Add minced garlic and ginger. Cook for 20 seconds until fragrant.
Add diced onions and green and red bell peppers. Stir-fry until vegetables are slightly softened.
Pour in the sour sauce and stir to combine. Add pineapple chunks and cook for another 1-2 minutes over medium heat.
Add red chili flakes, black pepper powder, and salt. Mix well.
In a separate small bowl, mix cornstarch with water to make a slurry. Slowly pour it into the wok while stirring continuously. Bring the sauce to a simmer and let it thicken.
Add the cooked tofu cubes and mix gently until coated with the sauce.
Garnish with chopped green onions and roasted sesame seeds, and serve hot over steamed jasmine rice.
Tips
- For a gluten-free option, use tamari instead of soy sauce.
- Be sure to use extra firm tofu and not any other kind.
- If you don't have pineapple juice, you can substitute it with vegetable broth.
- Customize your stir-fry by adding your favorite vegetables, such as broccoli, carrots, or mushrooms.
- For a crunchy texture, add a tablespoon of roasted cashews or peanuts to the stir-fry before serving.
Serving Suggestions
This Pineapple tofu stir fry can be served hot, straight from the wok, over a bed of cooked white or brown rice. For a low-carb version, you can serve it over cauliflower rice.
Garnishing with fresh cilantro or mint leaves will add an extra pop of color and flavor to impress your guests.
Variations
- Spicy Stir Fry: If you love spicy food, add chopped jalapeños or increase the amount of red chili flakes to your preference.
- Sweet and Sour Version: Add brown sugar to balance the tartness with some sweetness.
- Cornstarch: Instead of cornstarch, you can use arrowroot starch or tapioca flour to thicken the sauce.
- Olive oil: You can also use coconut oil or sesame oil for a more authentic flavor.
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📖 Recipe
Easy Pineapple Tofu Stir Fry Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 16 ounce tofu - firm
- 1 cup pineapple - cubed
- 1 cup pineapple juice
- 2 tablespoon tamari - or soy sauce
- 2 tablespoon rice vinegar
- 1 tablespoon hot sauce - Sriracha or anything is fine
- 1 teaspoon chili flakes
- 2 garlic cloves - minced
- 1 teaspoon ginger - grated
- 1 onion - chopped
- ¼ cup scallions - chopped
- salt to taste
- 1 teaspoon sesame seeds - roasted
- 1 tablespoon cornstarch - mix with 2 tablespoons of water
- 1 tablespoon olive oil
- 1 green bell pepper - chopped
- 1 red bell pepper
- ½ teaspoon black pepper
Instructions
- Use a tofu press or wrap the tofu in a clean or paper towel and place something heavy on top, like a cast-iron skillet. Leave it for 15 minutes to drain out all the water.16 ounce tofu
- Cut tofu into cubes and air fry at 400F for 15 minutes or until golden brown. If you do not have an air fryer, fry the tofu cubes in a pan with avocado oil until browned on all sides. keep it aside.
- Mix the sour sauce ingredients in a small bowl and set it aside: Pineapple juice, tamari/soy sauce, rice vinegar, and hot sauce.1 cup pineapple juice, 2 tablespoon tamari, 2 tablespoon rice vinegar, 1 tablespoon hot sauce
- In a large wok or large pan, heat olive oil over medium-high heat. Add minced garlic and ginger. Cook for 20 seconds until fragrant.2 garlic cloves, 1 tablespoon olive oil, 1 teaspoon ginger
- Add diced onions and green and red bell peppers. Stir-fry until vegetables are slightly softened.1 onion, 1 green bell pepper, 1 red bell pepper
- Pour in the sour sauce and stir to combine. Add pineapple chunks and cook for another 1-2 minutes over medium heat.1 cup pineapple
- Add red chili flakes, black pepper powder, and salt. Mix well.1 teaspoon chili flakes, salt to taste, ½ teaspoon black pepper
- In a separate small bowl, mix cornstarch with water to make a slurry. Slowly pour it into the wok while stirring continuously.1 tablespoon cornstarch
- Bring the sauce to a simmer and let it thicken. Add the cooked tofu cubes and mix gently until coated with the sauce.
- Garnish with chopped green onions and roasted sesame seeds and serve hot over steamed jasmine rice.¼ cup scallions, 1 teaspoon sesame seeds
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Be sure to use extra firm tofu and not any other kind.
- If you don't have pineapple juice, you can substitute it with vegetable broth.
- Customize your stir-fry by adding your favorite vegetables, such as broccoli, carrots, or mushrooms.
- For a crunchy texture, add a tablespoon of roasted cashews or peanuts to the stir-fry before serving.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Michelle says
Delicious! You will be wondering why you haven’t been eating this your whole life. Mine turned out a little spicy but that’s probably because I didn’t measure.