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

The Best Vegan Pineapple Tofu You’ll Crave Instead of Takeout

The Best Vegan Pineapple Tofu (That’ll Make You Forget Takeout Forever!) combines sweet pineapple with crispy tofu for a quick, delightful meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 1 block extra-firm tofu Press thoroughly to eliminate moisture.
  • 2 tablespoons cornstarch For crunchy coating.
For the Sweet and Sour Sauce
  • 3 tablespoons soy sauce Use tamari for gluten-free.
  • 2 tablespoons rice vinegar Adds acidity.
  • 1 tablespoon maple syrup Natural sweetener.
For the Veggies
  • 1 cup fresh pineapple Or substitute with thawed frozen pineapple.
  • 1 cup bell peppers Choose vibrant colors.
  • 1 small onion Sweet variety preferred.
  • 1 inch fresh ginger Grated for flavor.
  • 3 cloves fresh garlic Minced.

Equipment

  • Skillet
  • Kitchen towels
  • Heavy Object

Method
 

Preparation
  1. Step 1: Press Tofu - Wrap tofu in towels and weigh it down for 15 minutes.
  2. Step 2: Prepare Tofu - Cut tofu into 1-inch cubes and coat evenly with cornstarch.
  3. Step 3: Cook Tofu - Heat oil in skillet, then fry tofu cubes until golden brown.
  4. Step 4: Sauté Veggies - Sauté bell peppers and onion in the same skillet, add ginger and garlic.
  5. Step 5: Caramelize Pineapple - Add pineapple and sauté until golden and fragrant.
  6. Step 6: Add Sauce - Mix soy sauce, rice vinegar, and maple syrup, pour into the pan with veggies and pineapple.
  7. Step 7: Final Touches - Simmer for 2 minutes, then serve over brown rice or quinoa.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 90mgCalcium: 30mgIron: 3mg

Notes

For best results, enjoy fresh. Store leftovers in an airtight container for up to 3 days. Freeze tofu separately for longer storage.

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