Special Vegan Pineapple Tofu Recipe

Special Vegan Pineapple Tofu Recipe

Vegan Pineapple Tofu is a dish that is both flavorful and tropical without sacrificing any of its awesome vegan qualities. That makes it the perfect meal for dinner at times when you want to try something different. It’s a sweet, savory, and a little tangy dish, with crispy tofu pieces that soak up every bit of sticky pineapple sauce. The first time I made it, I wasn’t expecting to love it as much as I did, but it’s now one of those meals I come back to again and again. And the recipe in this article is my perfected version of this vegan awesomeness

Like many of my previously shared vegan recipes, this vegan pineapple tofu is super easy to make. You don’t need any fancy ingredients or complicated steps. It’s just tofu, some fresh veggies, and a sauce that’s so good you’ll want to drizzle it on everything. The pineapple gives it this bright, juicy flavor that pairs perfectly with the salty soy sauce and hint of garlic. If you’ve ever had sweet and sour chicken or stir-fry takeout, this recipe gives you that same comfort but in a lighter, fresher way.

The trick is pressing the tofu 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 the tofu is done, you toss it in with sautéed peppers, onions, and chunks of pineapple, and suddenly your kitchen smells like something amazing is happening.

The complete step-by-sept guided recipe on making the best vegan pineapple tofu.

Homemade Vegan Pineapple Tofu Recipe

Your simple guide to the vegan pineapple tofu you'll always enjoy at all times. I made this recipe to be simple and easy to follow so that you'll can always make it yourself.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 4 Servings

Course: Main Course

Cuisine: Asia

Calories: 280

Ingredients Equipment Method Nutrition

Ingredients

  

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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

Equipment

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

Method

 

Prepare the tofu:

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

Crisp the tofu:

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

Make the pineapple sauce:

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

Add veggies and pineapple:

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

Combine:

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

Serve:

1. Garnish with green onions and sesame seeds.
2. Serve hot with steamed rice, quinoa, or noodles.

Nutrition

Calories: 280kcal

Tried this recipe?Let us know how it was!