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Home » Main course

Stir fried tofu with Pineapple and peppers

Published: May 17, 2020 · Modified: Apr 7, 2022 by Vandana Chauhan. This post may contain affiliate links.

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Stir-fried tofu with Pineapple and peppers is a sweet and sour vegan Asian recipe that is perfect to be served with any noodle or rice dish. A blend of flavors it's better than the Asian takeaway dishes and gets ready within minutes.

A piece of tofu picked up with chopsticks over a bowl of Stir fried Pineapple tofu

When most of the people are busy baking during the lockdown, I am enjoying re-creating my Asian takeaway recipes at home.

Today, I am sharing a very tasty sweet and sour Vegan Asian takeaway recipe- Stir-fried tofu with Pineapple and bell peppers. It has a delicious combination of juicy pineapple, crunchy peppers, and chewy baked tofu.

The dish is really easy to make and the only step that takes time is in baking tofu cubes. Once that's done your dish will be ready within minutes.

Serving suggestions

Pineapple Tofu can be served with any rice or noodle dish. My favorite way of enjoying it is with some plain jasmine rice or sticky rice. If you prefer noodles over rice then you may try Chowmein or Veg Teriyaki noodles to serve with it.

Recipe tips and tricks

  1. It's best to use fresh pineapple chunks in this dish as it's juicier and more flavorful. However, if you don't have that even canned pineapple is fine.
  2. You can add more vegetables of your choice like carrots, beans, broccoli, snow peas, etc. Try to use different colors, it will make the dish more appealing and nutritious.
  3. Greens like Bok choy or spinach can also be added to it.
  4. Instead of baking tofu, you can also shallow or deep-fry it.
  5. Make equal-sized pieces of tofu and pineapple.

More easy tofu recipes

If you have just started using tofu and looking for more ideas, then don't miss to check the following easy tofu recipes:

  1. Peanut butter Tofu
  2. Vietnamese tofu in tomato sauce
  3. Orange tofu
  4. Vegan egg rice
  5. Stir-fried tofu and sprouts
  6. Chili garlic tofu
  7. Stir-fried tofu with bean sprouts and mushrooms
  8. Tofu and broccoli in peanut sauce

Vegan Asian takeaway recipes

I love Asian takeaway food but prefer making them at home so that we can enjoy those dishes in a healthier way. If you also love Asian food and want to try them at home then don't miss checking the following easy Vegan Asian takeaway recipes on my blog:

  1. Veg Chowmein
  2. Momos
  3. Momos chutney
  4. Vegetables in hot garlic sauce
  5. Veg Manchow Soup
  6. Chocolate banana spring rolls
  7. Thai stir-fried mushrooms
  8. Broccoli in garlic sauce

Step by step photo instructions

Collage of 4 photos showing the step by step process of making Stir fried Pineapple tofu
Collage of 4 photos showing the step by step process of making Stir fried Pineapple tofu
Collage of 4 photos showing the step by step process of making Stir fried Pineapple tofu
A piece of tofu picked up with chopsticks over a bowl of rice and Pineapple tofu

 

If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.

Recipe

A piece of tofu picked up with chopsticks over a bowl of rice and Pineapple tofu

Stir fried Tofu with Pineapple and peppers

Stir-fried tofu with Pineapple and peppers is a sweet and tangy vegan Asian recipe that is perfect to be served with any noodle or rice dish. A blend of flavors it's better than the Asian takeaway dishes and gets ready within minutes.
4.80 from 10 votes
Print Pin Rate
Course: Main Course
Cuisine: Asian
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Servings: 3 people
Calories: 367kcal
Author: Vandana Chauhan

Ingredients

Ingredients for baked tofu

  • 3 cups firm tofu cubes
  • 1 tbsp soy sauce
  • 2 tbsp pineapple juice if using canned pineapple, you can also use its syrup

Other ingredients

  • 1 cup pineapple chunks fresh/ canned
  • 1 cup diced bell pepper
  • 6-7 garlic cloves grated
  • 1 inch piece of ginger grated
  • 1 Thai red chili/ any chili pepper finely chopped
  • 3 stalks spring onion, roughly chopped keep white and green part separated
  • 3 tbsp soy sauce
  • 2 tbsp tomato ketchup
  • 1 teaspoon Sriracha/ any hot sauce of your choice
  • 2 tbsp pineapple juice if using canned pineapple, you can also use its syrup
  • 1 tbsp vinegar
  • 1 tbsp corn starch
  • ½ cup water
  • Salt as per taste
  • 1 tbsp vegetable oil

Instructions

  • Put the tofu cubes in a bowl, add soy sauce, and pineapple juice. Toss well. Spread on a baking sheet and bake in a pre-heated oven for around 15 minutes at 200° C.
  • In a bowl mix soy sauce, pineapple juice, tomato ketchup, vinegar, sriracha, and water. Keep aside.
  • Heat oil in a pan. Add ginger, garlic, and chopped chilies. Saute for around a minute and then add spring onion white. Saute for another minute.
  • Add bell pepper and stir fry for 2-3 minutes.
  • Add the sauce mixture, water, and simmer for 2-3 minutes
  • In a bowl mix corn starch with around 2 tablespoons of water and add to the pan. Mix well and cook for 1-2 minutes or till the sauce thickens.
  • Finally, add baked tofu, pineapple chunks, and spring onion greens. Mix and switch off the gas.
  • Serve with steamed jasmine or sticky rice.

Notes

  1. It's best to use fresh pineapple chunks in this dish as it's juicier and more flavorful. However, if you don't have that even canned pineapple is fine.
  2. You can add more vegetables of your choice like carrots, beans, broccoli, snow peas, etc. Try to use different colors, it will make the dish more appealing and nutritious.
  3. Greens like Bok choy or spinach can also be added to it.
  4. Instead of baking tofu, you can also shallow or deep-fry it.
  5. Make equal-sized pieces of tofu and pineapple.

Nutrition

Calories: 367kcal | Carbohydrates: 33g | Protein: 26g | Fat: 16g | Saturated Fat: 5g | Sodium: 1485mg | Potassium: 350mg | Fiber: 4g | Sugar: 18g | Vitamin A: 394IU | Vitamin C: 57mg | Calcium: 351mg | Iron: 4mg
Tried this recipe?Tag me on instagram #greenbowl2soul

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Reader Interactions

Comments

  1. Jack

    November 06, 2023 at 2:05 am

    Hello - sorry, but that recipe in pictures is unclear. What's going on? Where's the actual recipe, step-by-step? Is it the one at the very bottom in a green frame? I believe it's that one, however I must say I'm confused. There are just too many things on the way b4 getting there distracting. The page could be laid out better, in a clearer way. But the idea itself sounds good, shame the way it is presented is quite discouraging to trying to follow the recipe and actually cook it.

    Reply
    • Vandana Chauhan

      November 06, 2023 at 7:43 am

      Hi Jack. Sorry, for the inconvenience caused to you. I understand the issue that you might have faced and will try to improve the layout of this post soon. However, there is a 'jump to recipe' button given on top of all the posts for the readers who want to skip all the other tips and want to move directly to the recipe card (the green frame).

      Reply
  2. Kathy

    September 06, 2020 at 2:59 am

    How many packages (or ounces) of tofu do you need to get 3 cups of cubed?

    Reply
    • Vandana Chauhan

      February 10, 2021 at 8:41 pm

      Hi Kathy, sorry for the delayed reply. It's around 500 gms.

      Reply
  3. Laurel

    July 06, 2020 at 5:10 am

    5 stars
    Tried this tonight and it was a hit!

    Reply
    • Vandana Chauhan

      July 06, 2020 at 8:01 am

      Hi Laurel, thanks a lot for sharing your feedback 🙂

      Reply
  4. Vicky

    June 10, 2020 at 11:04 pm

    5 stars
    I really enjoyed making this and it tasted amazing.

    Reply
    • Vandana Chauhan

      June 11, 2020 at 7:01 am

      Thanks a lot, glad to know that you enjoyed it 🙂

      Reply
4.80 from 10 votes (8 ratings without comment)

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Hi! Thanks for stopping by my blog. My name is Vandana Chauhan and I am on a mission to explore vegan/ vegetarian recipes from around the world. I am delighted to welcome you to join me on this exciting journey.

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