Pineapple Tofu Stir Fry

Pineapple Tofu Stir Fry Recipe

This pineapple tofu stir fry recipe combines crispy tofu, sweet pineapple and vibrant veggies!

This tasty pineapple stir fry with tofu is delicious and I’ll show you how to make it in 16 mins!

Recipe for Pineapple Tofu Stir Fry

Recipe for Pineapple Tofu Stir Fry

Experience a burst of tropical flavours with this pineapple tofu stir-fry dish! It’s a quick and easy stir-fry that is perfect for a weeknight dinner and great for meal prep! Adding tofu to your pineapple stir-fry will help fill you up for longer and provide great source of protein.

Want the quickest and healthier way to make this? Cook tofu quickly in the air fryer (or on a pan), use frozen mixed vegetables (which will save you tons of time and energy) because you won’t need to chop, peel or wash, use cashews (optional) for some healthy fats, and of course, make a delicious sauce from scratch using some simple ingredients and my instructions down below.

how To Make Pineapple Tofu Stir-fry (Vegan)

Ingredients

  • Tofu (extra-firm)
  • Pineapple
  • Oil
  • Cornstarch
  • Garlic
  • Vegetables (frozen or fresh)
  • Ginger (optional)
  • Cashews (optional)
  • Sweet & Sour Sauce (will list my homemade recipe in recipe card below if you prefer homemade)

This pineapple and tofu stir-fry recipe can be made gluten-free & nut-free by double checking ingredients.


How To Make Pineapple Tofu Stir-fry (Vegan)

If you want to serve your pineapple tofu stirfry on rice or noodles, feel free to prepare whichever now while you cook this dish.

To make a pineapple tofu stir-fry, cut the extra-firm tofu into bite-sized pieces. I cut mine into triangles by cutting into rectangular pieces then cutting those diagonally. In a mixing bowl, coat them with oil then toss in cornstarch.

Next cook the tofu. For Air-fryer, place the tofu pieces in the air fryer (not touching or overlapping each other too much) and cook at 380°F for around 13-15 minutes or until crispy and golden. If you don’t have an air fryer, heat around 1-2 tbsp oil on a non-stick pan on medium-high heat then add tofu pieces, ensuring the pieces aren’t touching, and cook for about 3-4 minutes on each side or until crispy and golden).

While the tofu is cooking, heat a large pan over medium heat. Add a little oil, minced garlic, and chopped ginger. Sauté until fragrant for a couple of minutes.

Add frozen stir-fry vegetables to the pan. Season with a pinch of salt and cook until the vegetables are heated through (around 1-2 minutes).

Add cashews and pineapple chunks from the can (along with the juice) to the mix.

Combine apple cider vinegar, soy sauce, brown sugar, and ketchup in a bowl then add to the pan. Let the mixture come to a boil then turn it down to a simmer.

In the same bowl, mix cornstarch with water to create a slurry. Add the slurry to the pan, stirring continuously until the sauce thickens.

Once the tofu is cooked and crispy to your liking and the sauce is ready, combine them in the pan and mix well.

Enjoy right away with rice or add in a tightly sealed container for up to 4-5 days (if you want to keep the tofu more “crispy”, feel free to keep the tofu separately, but this is optional).

Pineapple Tofu Stir Fry

Pineapple Tofu Stir Fry

This pineapple tofu stir fry recipe combines crispy tofu, sweet pineapple and vibrant veggies! I'll show you how to make it in 16 mins!
Print Pin Rate
Course: Main Course
Cuisine: Asian, Vegan
Keyword: mayak tofu, pineapple, stir fry
Prep Time: 3 minutes
Cook Time: 13 minutes
Total Time: 16 minutes
Servings: 4
Calories: 349kcal

Equipment

  • 1 Pan or large wok
  • 1 Spatula
  • 1 Cutting Board
  • 1 Knife
  • 1 Measuring utensils
  • 1 can opener

Ingredients

  • 1 block tofu extra-firm, cut into cubes or ripped into bite-sized chunks
  • 1 tbsp Oil more if needed – see instructions
  • 1.5 tbsp Corn starch
  • 1/2 tbsp ginger fresh grated, optional but recommended
  • 1 tbsp garlic minced or around 3-4 cloves
  • 6 cups Mixed vegetables frozen or fresh stir-fry friendly vegetables, cut into bite-sized pieces
  • 1/4 cup Cashews optional
  • 1 can Pineapple save the juice

Sweet & Sour Sauce

  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1/3 cup ketchup
  • 1 tbsp soy sauce
  • 1 cup pineapple juice I used the juice from the can of pineapple
  • 1.5 tbsp corn starch
  • 2 tbsp water

Instructions

  • If you want to serve your pineapple tofu stirfry on rice or noodles, feel free to prepare whichever now while you cook this dish.
  • To make a pineapple tofu stir-fry, cut the extra-firm tofu into bite-sized pieces. I cut mine into triangles by cutting into rectangular pieces then cutting those diagonally. In a mixing bowl, coat them with oil then toss in cornstarch.
  • Next cook the tofu. For Air-fryer, place the tofu pieces in the air fryer (not touching or overlapping each other too much) and cook at 380°F for around 13-15 minutes or until crispy and golden. If you don’t have an air fryer, heat around 1-2 tbsp oil on a non-stick pan on medium-high heat then add tofu pieces, ensuring the pieces aren’t touching, and cook for about 3-4 minutes on each side or until crispy and golden).
  • While the tofu is cooking, heat a large pan over medium heat. Add a little oil, minced garlic, and chopped ginger. Sauté until fragrant for a couple of minutes.
  • Add frozen stir-fry vegetables to the pan. Season with a pinch of salt and cook until the vegetables are heated through (around 1-2 minutes).
  • Add cashews and pineapple chunks from the can (along with the juice) to the mix.
  • Combine apple cider vinegar, soy sauce, brown sugar, and ketchup in a bowl then add to the pan. Let the mixture come to a boil then turn it down to a simmer.
  • In the same bowl, mix cornstarch with water to create a slurry. Add the slurry to the pan, stirring continuously until the sauce thickens.
  • Once the tofu is cooked and crispy to your liking and the sauce is ready, combine them in the pan and mix well.
  • Enjoy right away with rice or add in a tightly sealed container for up to 4-5 days (if you want to keep the tofu more “crispy”, feel free to keep the tofu separately, but this is optional).

Nutrition

Calories: 349kcal | Carbohydrates: 45g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 134mg | Potassium: 644mg | Fiber: 12g | Sugar: 1g | Vitamin A: 13863IU | Vitamin C: 29mg | Calcium: 199mg | Iron: 4mg

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