Special Vegan Pineapple Tofu Recipe

Special Vegan Pineapple Tofu Recipe

As a vegan if you’re looking for a dinner that’s full of flavor, a little bit tropical, and totally satisfying, this pineapple tofu might just be exactly what you need. At least for me it was what I needed when I wanted to make something completely unique, yet very satisfying.

The pineapple sauce gives it a completely unique feel and taste that is sweet, slightly tangy and savory. When you let the crispy soak up this pineapple sauce, you’ll quite literally be experiencing a taste of heaven. That is how much I love this vegan pineapple tofu.

And for the tofu, which is the center of this recipe, the trick is pressing it well and coating it with a little cornstarch before cooking. That’s what makes it crisp up beautifully in the pan. You’ll get those golden, slightly crunchy edges that soak up the sauce like a dream. Once you’re done cooking the tofu, you toss it in with sauteed peppers, onions, and chunks of pineapple, and suddenly your kitchen smells like something amazing is happening.

I don’t want to bore you with any more introduction to a meal that you should be making and enjoy right now. So, I’ll let the guided recipe below, put you through the steps to make the most delicious vegan pineapple tofu ever.

Pineapple Tofu recipe

Special Vegan Pineapple Tofu Recipe

You're about to make potentially the best pineapple tofu recipe on the internet. I crafted this recipe in a way that makes it simple to recreate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Asian,, Vegan,
Servings 4 Servings
Calories 280 kcal

Equipment

  • Cutting board and knife
  • Mixing bowls
  • Non-stick skillet or wok
  • Wooden spoon or spatula
  • Measuring spoons and cups

Ingredients
  

For the tofu:

  • 14 oz 400 g firm or extra-firm tofu pressed and cubed
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp olive oil or sesame oil

For the sauce:

  • 1 cup fresh or canned pineapple chunks reserve ¼ cup pineapple juice
  • 2 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 tbsp maple syrup or agave nectar
  • 1 tbsp tomato paste or ketchup
  • 1 tsp grated fresh ginger
  • 2 cloves garlic minced
  • 1 tsp cornstarch mixed with 1 tbsp water to form a slurry

For stir-frying:

  • 1 tbsp sesame oil
  • 1 small red bell pepper chopped
  • 1 small yellow bell pepper chopped
  • ½ small red onion sliced
  • 2 green onions chopped (for garnish)
  • Sesame seeds optional, for garnish

Instructions
 

Prepare the tofu:

  • Press the tofu for about 10 to 15 minutes to remove excess moisture.
  • Cut into cubes and toss with soy sauce and cornstarch until evenly coated.

Crisp the tofu:

  • Heat 1 tbsp oil in a skillet over medium-high heat.
  • Add tofu cubes and cook until golden and crispy on all sides (about 8 to 10 minutes).
  • Remove from the pan and set aside.

Make the pineapple sauce:

  • In a small bowl, whisk together pineapple juice, soy sauce, vinegar, maple syrup, tomato paste, ginger, and garlic.
  • Pour the mixture into the skillet and bring to a gentle simmer.
  • Add the cornstarch slurry and stir until the sauce thickens (about 1 to 2 minutes).

Add veggies and pineapple:

  • Toss in bell peppers, onion, and pineapple chunks.
  • Stir-fry for 3 to 5 minutes, until veggies are tender-crisp.

Combine:

  • Add the crispy tofu back to the skillet and toss everything together until coated in the sauce.

Serve:

  • Garnish with green onions and sesame seeds.
  • Serve hot with steamed rice, quinoa, or noodles.
Keyword Vegan Pineapple Tofu Recipe

You May Also Like