Pineapple and Tofu Stir Fry (Vegan)

I love a good stir fry.  It is one of my favorite things to make and eat. Its healthy, quick and easy and you can change up the ingredients to make it countless number of ways. I absolutely love this Vegan Pineapple and Tofu Stir Fry.

I did not grow up eating pineapples. My mom is severely allergic to it and we never got it at home. But now, I eat it every opportunity I get! This recipe is very simple since it uses canned pineapples. It has both, the chunks and the juice from the can. You can use fresh pineapple if you wish, but you will have to taste and adjust the sauce accordingly to compensate for the juice. 

For this Vegan Pineapple and Tofu Stir Fry, I have tried to keep the ingredients list small by using only red and green peppers. I think their combination with pineapple is wonderful.  You can choose other vegetables like carrots, broccoli, onions, snap peas and even canned baby corn. 

You can customize the sauce to what you like and have available at home. I like to make it less spicy so everyone in the family can enjoy. I like a little heat so I just serve myself some extra chili garlic sauce on the side 😊. Also the soy sauce here provides enough sodium for our taste, so there is no additional salt added. You can taste the sauce at the end and add salt if needed. To make this dish gluten free, use tamari instead of soy sauce. 

For the tofu, I have marinated and pan fried it here because it provides a lot of extra flavor and texture to the dish. But if you are short on time, you can skip this step.

You can serve it with starch of your choice – white or brown rice, quinoa and farro are some options.

Once the tofu is pressed and marinated, this dish comes together in less than 20 minutes!

If you like stir frys, you may want to try this recipe also:

Tofu and Vegetable Stir Fry (Vegan)

Pineapple and Tofu Stir Fry

Asian inspired pineapple and tofu stir fry

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Recipe by Divya Jhaveri

5 from 1 vote

Course: Main

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• 1 1/2 cups Canned pineapple chunks, strained and juice reserved

• 1 medium Red pepper

• 1 medium Green pepper

• 8 ounces Extra firm or Firm tofu, packed in water

• 2 tablespoons Any flavorless cooking oil (I use Avacado oil)

• For the Sauce

• 1/2 cup Pineapple juice, reserved from the can of pineapple chunks

• 1/4 cup Low sodium soy sauce or Tamari

• 2 tablespoons Tomato ketchup

• 1 tablespoon Ginger, grated

• 2-3 Cloves of garlic, grated

• 1 tablespoon Sambal sauce or any Asian style chili garlic sauce

• 1/2 Cup Water

• 1 Tablespoon Cornstarch

Method

• Drain the tofu and press it down for about an hour to remove the extra water.
• Combine all the ingredients for the sauce except for the vegetable stock and corn starch.
• Cut the tofu in 1-inch square pieces. Marinate the tofu pieces in 4 tablespoons of the prepared sauce. Set aside for half an hour.

  • 

• Add vegetable stock and corn starch to the remaining sauce and stir well. Cut the peppers in 1-inch square pieces.
• Heat 1 tablespoon oil in a wide pan or wok. Once heated, add the tofu pieces and fry turning it once or twice till light golden brown. Remove from the pan and keep aside.

  • 

• Add 1 tablespoon oil to the pan and stir fry the peppers on high hear for 2-3 minutes. Add the pineapple chunks and stir. Add the prepared sauce and let it come to a boil. The sauce will thicken in 2-3 minutes.
• Add the reserved tofu pieces and combine with the sauce. Turn off the heat. Serve hot with white rice or an grain of your choice.