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.
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
- 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.
- 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.
- Greens like Bok choy or spinach can also be added to it.
- Instead of baking tofu, you can also shallow or deep-fry it.
- 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:
- Peanut butter Tofu
- Vietnamese tofu in tomato sauce
- Orange tofu
- Vegan egg rice
- Stir-fried tofu and sprouts
- Chili garlic tofu
- Stir-fried tofu with bean sprouts and mushrooms
- 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:
- Veg Chowmein
- Momos
- Momos chutney
- Vegetables in hot garlic sauce
- Veg Manchow Soup
- Chocolate banana spring rolls
- Thai stir-fried mushrooms
- Broccoli in garlic sauce
Step by step photo instructions
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
Stir fried Tofu with Pineapple and peppers
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
- 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.
- 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.
- Greens like Bok choy or spinach can also be added to it.
- Instead of baking tofu, you can also shallow or deep-fry it.
- Make equal-sized pieces of tofu and pineapple.
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.
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).
How many packages (or ounces) of tofu do you need to get 3 cups of cubed?
Hi Kathy, sorry for the delayed reply. It's around 500 gms.
Tried this tonight and it was a hit!
Hi Laurel, thanks a lot for sharing your feedback 🙂
I really enjoyed making this and it tasted amazing.
Thanks a lot, glad to know that you enjoyed it 🙂