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.
2tbsppineapple juiceif using canned pineapple, you can also use its syrup
Other ingredients
1cuppineapple chunksfresh/ canned
1cupdiced bell pepper
6-7garlic clovesgrated
1inch piece of gingergrated
1Thai red chili/ any chili pepperfinely chopped
3stalksspring onion, roughly choppedkeep white and green part separated
3tbspsoy sauce
2tbsptomato ketchup
1teaspoonSriracha/ any hot sauce of your choice
2tbsppineapple juiceif using canned pineapple, you can also use its syrup
1tbspvinegar
1tbspcorn starch
½cupwater
Salt as per taste
1tbspvegetable 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.