Tofu with Pineapple

Indulge in the perfect balance of savory and sweet with this vibrant Tofu with Pineapple recipe! A medley of crispy pan-fried tofu, juicy pineapple chunks, and colorful bell peppers come together in a glossy, tangy-sweet sauce crafted from soy sauce, pineapple juice, and rice vinegar. Infused with the aromatic warmth of garlic and ginger, this dish delivers a delightful tropical twist that’s as hearty as it is refreshing. Ready in just 35 minutes, this plant-based recipe is ideal for busy weeknights or when you’re craving a burst of flavor. Serve it over steamed rice or noodles for a wholesome, crowd-pleasing meal that’s packed with protein and fresh, zesty notes. Perfect for vegans and vegetarians, this tofu stir-fry is a must-try for anyone looking to elevate their dinner game with simple ingredients and bold tastes!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams firm tofu
• 250 grams pineapple chunks (fresh or canned, drained)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tablespoons cooking oil
• 3 tablespoons soy sauce
• 100 ml pineapple juice (from the canned pineapple or fresh)
• 1.5 tablespoons rice vinegar
• 1 tablespoon brown sugar
• 2 teaspoons cornstarch
• 50 ml water
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 0.25 teaspoon salt (optional, to taste)
• 0.25 teaspoon black pepper (optional, to taste)

Directions

Step 1

Press the firm tofu for 15 minutes to remove excess water. Once pressed, cut the tofu into bite-sized cubes.

Step 2

In a small bowl, mix the soy sauce, pineapple juice, rice vinegar, brown sugar, cornstarch, and water to create the sauce. Stir well until the cornstarch is fully dissolved.

Step 3

Heat 1 tablespoon of cooking oil in a large skillet or wok over medium heat. Add the tofu cubes and cook until golden and crispy on all sides, about 8-10 minutes. Remove the tofu and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of cooking oil. Sauté the minced garlic and grated ginger for 30 seconds until fragrant.

Step 5

Add the diced red and green bell peppers and cook for 3-4 minutes until slightly tender but still crisp.

Step 6

Stir in the pineapple chunks and cook for another 2 minutes.

Step 7

Give the prepared sauce a quick stir to ensure the cornstarch is well-mixed, then pour the sauce into the skillet. Cook while stirring until the sauce thickens, about 1-2 minutes.

Step 8

Return the crispy tofu to the skillet and gently toss to coat it evenly in the sauce. Season with salt and black pepper if desired.

Step 9

Remove from heat and serve hot over steamed rice or noodles. Enjoy your Tofu with Pineapple!

Nutrition Facts

Serving size	1176.8 grams (1176.8g)

Amount per serving	% Daily Value*
Calories	921

Total Fat 48.20g	62%
Saturated Fat 6.50g	33%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 2369mg	103%
Total Carbohydrate 89.90g	33%
Dietary Fiber 14.00g	50%
Total Sugars 57.50g
Protein 51.60g	103%

Vitamin D 0IU	0%
Calcium 727mg	56%
Iron 8mg	47%
Potassium 1696mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.4%

Protein: 20.6%

Carbs: 36.0%