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The Best Vegan Pineapple Tofu (That’ll Make You Forget Takeout Forever!)

The Best Vegan Pineapple Tofu (That’ll Make You Forget Takeout Forever!)
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★★★★★

4.8 from 9 reviews

A vibrant and flavorful vegan pineapple tofu stir-fry that combines crispy tofu cubes with sweet caramelized pineapple and colorful bell peppers in a glossy, tangy sauce. This plant-based dish is perfect for a quick weeknight dinner or meal prep, delivering a delicious balance of textures and tastes that’ll make you forget takeout forever.

Ingredients

Scale

For the Tofu

  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 3 tablespoons cornstarch (for coating the tofu)
  • 2 tablespoons neutral oil for cooking

For the Vegetables and Sauce

  • 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
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon maple syrup (naturally vegan and perfect here)

For Garnish

  • Green onions, sliced
  • Sesame seeds

Instructions

  1. Press the Tofu: Start by pressing your tofu between clean kitchen towels for 15 minutes—this step removes excess moisture to prevent soggy cubes and helps achieve a crispy texture.
  2. Prepare the Tofu Cubes: Cut the pressed tofu into 1-inch cubes and toss them with cornstarch until each piece is evenly coated, ensuring a crispy exterior when cooked.
  3. Cook the Tofu: Heat neutral oil in your largest skillet over medium-high heat. Add the tofu cubes in a single layer and let them cook undisturbed for 3-4 minutes until golden brown, then flip and cook another 3 minutes. Remove tofu to a plate.
  4. Sauté Vegetables: In the same pan, add the sliced red and green bell peppers and onion. Cook them for about 5 minutes until they begin to caramelize and absorb the flavors left by the tofu.
  5. Add Aromatics: Stir in the minced garlic and ginger, cooking continuously for 30 seconds until fragrant and your kitchen fills with their wonderful aroma.
  6. Caramelize Pineapple: Add pineapple chunks to the pan and let them caramelize for 2-3 minutes, which brings out their natural sweetness and adds depth to the dish.
  7. Prepare and Add Sauce: Mix soy sauce, rice vinegar, and maple syrup in a small bowl. Pour this sauce over the vegetables and pineapple, then return the crispy tofu to the pan.
  8. Combine and Finish: Gently stir everything together for 2 minutes, allowing the sauce to coat all ingredients evenly, making the dish glossy and vibrant.
  9. Garnish and Serve: Sprinkle sliced green onions and sesame seeds on top before serving to add extra flavor and a pleasant crunch.

Notes

  • Don’t skip pressing the tofu—this is crucial to avoid soggy tofu and achieve restaurant-quality crispiness.
  • This dish tastes even better the next day as the flavors meld, making it great for leftovers.
  • Fresh pineapple is preferred for the best flavor, but frozen thawed pineapple works well in a pinch.
  • Store leftovers in the fridge for up to 3 days; tofu may soften slightly over time.
  • Reheat gently in a skillet to preserve texture better than microwaving.
  • Do not freeze this dish as freezing alters tofu texture, making it spongy and less enjoyable.

Nutrition

Keywords: vegan tofu stir-fry, pineapple tofu, plant-based dinner, vegan Asian recipe, tofu with pineapple, quick vegan meal

Find it online: https://frommamamaya.com/the-best-vegan-pineapple-tofu-thatll-make-you-forget-takeout-forever/