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Special Vegan Pineapple Tofu Recipe

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
Cook Time 20 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Asia
Calories: 280
Ingredients Equipment Method Nutrition

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

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
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