Description
Indulge in the vibrant flavors of Vegan Pineapple Tofu, a delightful dish that combines crispy, savory tofu with the sweetness of fresh pineapple and colorful vegetables. Perfect for any occasion, this easy-to-make recipe takes just 35 minutes from start to finish and is a fantastic way to elevate your plant-based meals. Serve it over rice, in wraps, or as a salad topper, making it versatile enough for lunch or dinner. With its healthful ingredients and irresistible taste, this dish is sure to become a favorite among vegans and non-vegans alike.
Ingredients
- 1 block (14 oz) extra-firm tofu
- 2 cups fresh pineapple chunks
- 1 red bell pepper
- 1 green bell pepper
- 1 medium onion
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 3 tablespoons cornstarch
- 2 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 2 tablespoons neutral oil
Instructions
- Press the tofu for at least 15 minutes between clean kitchen towels to remove excess moisture.
- Cube the tofu into 1-inch pieces and coat evenly with cornstarch.
- Heat oil in a skillet over medium-high heat and cook tofu until golden brown, flipping after about 4 minutes. Remove from pan.
- In the same skillet, sauté sliced bell peppers and onion for about 5 minutes until caramelized. Add minced garlic and ginger; stir for another 30 seconds.
- Add pineapple chunks and let caramelize for an additional 2–3 minutes.
- Combine soy sauce, rice vinegar, and maple syrup in a bowl; pour over the mixture in the skillet and return the tofu to combine everything gently.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 290
- Sugar: 11g
- Sodium: 495mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added flavor, experiment by adding red pepper flakes for heat or swapping out vegetables based on what you have on hand. Leftovers can be stored in an airtight container in the refrigerator for up to three days.