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Vegan Pineapple Tofu

Vegan Pineapple Tofu
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Indulge in the vibrant flavors of Vegan Pineapple Tofu, a delightful dish that captivates with its sweet and tangy profile. This plant-based stir-fry features crispy tofu cubes coated in cornstarch, sautéed with fresh pineapple, colorful bell peppers, and aromatic ginger and garlic. Perfect for busy weeknights or meal prep, this recipe is not only easy to make but also customizable, allowing you to incorporate whatever vegetables you have on hand. Serve it over steamed rice or quinoa, and watch as this tropical-inspired dish transforms your dinner into a celebratory feast.

Ingredients

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  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 2 cups fresh pineapple chunks (or frozen, thawed)
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons cornstarch (for coating the tofu)
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon maple syrup
  • 2 tablespoons neutral oil for cooking
  • Green onions and sesame seeds for garnish

Instructions

  1. Press the tofu for 15 minutes to remove excess moisture. Cut into 1-inch cubes and coat with cornstarch.
  2. Heat neutral oil in a skillet over medium-high heat; add tofu in a single layer and cook until golden brown on all sides.
  3. Sauté sliced bell peppers and onions in the same skillet until caramelized. Add minced garlic and ginger, cooking briefly.
  4. Toss in pineapple chunks to caramelize for a few minutes.
  5. Combine soy sauce, rice vinegar, and maple syrup; pour over the mixture along with the crispy tofu. Stir gently for 2 minutes until glossy.

Nutrition

Find it online: https://chefharper.com/vegan-pineapple-tofu-2/

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