If you’re craving a vibrant dish that bursts with tropical sweetness, savory depth, and a satisfying texture, then this Pineapple Stir Fry with Baked Tofu Recipe is exactly what you need. Imagine tender cubes of golden baked tofu soaking up a tangy-sweet sauce, mingling effortlessly with crisp veggies and juicy pineapple chunks. It’s a delightful harmony of flavors and colors that’s not only nutritious but also incredibly fun to make. This recipe transforms everyday ingredients into a meal that feels like a special occasion, perfect for dinner any night of the week.
Ingredients You’ll Need
Every ingredient in this Pineapple Stir Fry with Baked Tofu Recipe has its own role in creating a dish that’s bursting with flavor, texture, and nutrition. From the fresh ginger that adds a zesty kick to the vibrant vegetables that provide a satisfying crunch, each component is essential.
- 16 oz firm tofu: Pressed and cubed to soak up marinade and bake perfectly crisp.
- 2 tbsp soy sauce (or tamari for gluten-free): Adds deep umami notes and saltiness that balance sweetness.
- 2 tbsp pineapple juice: Infuses the tofu with subtle tropical flavor and acidity.
- ½ inch fresh ginger, peeled and minced: Brings a warm, peppery brightness to brighten the dish.
- 3 garlic cloves, minced: Provides a rich aromatic foundation pairing well with ginger.
- ¾ cup diced carrots: Adds sweet crunch and vibrant orange color.
- ½ cup halved snow peas: Presents crispness and a fresh grassy bite.
- ½ cup sliced water chestnuts: Offers a refreshing crunchy texture that contrasts cooked veggies.
- 3 scallions, sliced: Lends mild oniony flavor and fresh green hues.
- 2 cups pineapple chunks: The star ingredient providing juicy bursts of tropical sweetness.
- ½ cup water or broth for sautéing: Helps gently cook veggies while adding flavor.
- 3 tbsp tomato paste: Adds umami richness and a hint of tang.
- 3 tbsp soy sauce or tamari: More salty depth to boost the sauce’s complexity.
- 2 tbsp pineapple juice: Enhances fruitiness in the stir fry sauce.
- 1 tbsp pure maple syrup: Natural sweetness that harmonizes with savory elements.
- 1 tbsp rice vinegar: Adds acidity to brighten and balance the sauce.
- 1 tbsp cornstarch mixed with 1 tbsp water: Creates a silky sauce that perfectly coats everything.
- Optional garnishes (sliced green onions, sesame seeds, sesame oil): For a flavorful, beautiful finish.
How to Make Pineapple Stir Fry with Baked Tofu Recipe
Step 1: Prepare and Marinate the Tofu
First things first, press the tofu for at least 20 minutes to squeeze out excess moisture so it crisps beautifully when baked. Then cube the tofu and place it in a zip-top bag with soy sauce, pineapple juice, and freshly minced ginger. Let it marinate for 30 minutes. This step infuses the tofu with incredible flavor and makes every bite pop.
Step 2: Bake the Tofu
Preheat your oven to 400°F and lay the tofu cubes on a parchment-lined baking sheet. Bake for 25 to 30 minutes, flipping halfway through to ensure an even golden crust forms. The result is tofu that’s crispy on the outside yet tender inside—a fantastic base for your stir fry.
Step 3: Whisk Together the Stir Fry Sauce
While the tofu is baking, mix together tomato paste, soy sauce, pineapple juice, maple syrup, rice vinegar, and the cornstarch slurry in a bowl. This sauce is the magic behind the dish, delivering a balance of sweet, savory, tangy, and thickened to perfection.
Step 4: Sauté Aromatics and Vegetables
Heat water or broth in a large skillet on medium-high heat. Sauté the garlic and fresh ginger until fragrant, about 2 to 3 minutes. Add the diced carrots along with some broth, cover, and cook until they soften. Then toss in the snow peas, water chestnuts, scallions, and pineapple chunks, stirring gently to combine and allow the flavors to meld.
Step 5: Combine Sauce and Tofu
Pour the prepared stir fry sauce over the veggies and let it simmer briefly, coating everything in a glossy sheen. Finally, fold in the baked tofu cubes carefully to keep their crispy edges intact. This step brings all elements together into one harmonious dish.
Step 6: Serve and Enjoy
Your Pineapple Stir Fry with Baked Tofu Recipe is ready to be plated over steamed rice or noodles. This dish is loaded with vibrant textures and flavors that will make your taste buds sing.
How to Serve Pineapple Stir Fry with Baked Tofu Recipe
Garnishes
A sprinkling of sliced green onions and toasted sesame seeds adds both color and a gentle crunch that elevates the finished dish. A drizzle of toasted sesame oil infuses a nutty aroma that perfectly complements the sweet and savory notes.
Side Dishes
This stir fry pairs beautifully with fluffy jasmine or brown rice to soak up every bit of that luscious sauce. Alternatively, try it over quinoa or noodles to add a different texture and satisfy your carb cravings.
Creative Ways to Present
For a fun twist, serve the stir fry inside pineapple boat halves for an eye-catching tropical presentation. You can also sprinkle fresh chopped cilantro or crushed peanuts on top to amp up the flavor and add contrast.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The tofu and vegetables will hold their texture well, and the sauce remains vibrant. Make sure to cool the dish completely before storing to maintain freshness.
Freezing
If you want to freeze the Pineapple Stir Fry with Baked Tofu Recipe, it’s best to store components separately—the sauce and vegetables freeze well, but tofu texture might change after freezing. Place each in freezer-safe containers for up to 1 month.
Reheating
Reheat leftovers gently in a skillet over medium heat to keep tofu crispy and vegetables tender. Add a splash of water or broth if the sauce thickens too much. Avoid microwaving for best texture and flavor retention.
FAQs
Can I use soft tofu instead of firm tofu?
Firm tofu is ideal for this recipe because it holds its shape when baked and stir fried. Soft tofu is more delicate and likely to fall apart, so it’s not recommended unless you want a very different texture.
Is this recipe gluten-free?
Yes, simply use tamari instead of regular soy sauce to keep it gluten-free. Double-check your tomato paste and other ingredients for hidden gluten to be safe.
Can I substitute fresh pineapple with canned?
Fresh pineapple is best for the texture and bright flavor, but canned pineapple chunks packed in juice can work in a pinch. Just drain excess liquid to avoid watery stir fry.
How spicy is this dish? Can I add heat?
This Pineapple Stir Fry with Baked Tofu Recipe is mild and sweet, but you can easily add heat by tossing in red pepper flakes, fresh sliced chili, or a splash of chili garlic sauce to taste.
What’s the best way to press tofu?
Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object like a cast-iron skillet or a stack of cans on top for 20 minutes. This presses out moisture and helps the tofu crisp up during baking.
Final Thoughts
Trust me, once you try this Pineapple Stir Fry with Baked Tofu Recipe, it will quickly become one of your go-to meals for those busy nights when you want something healthy, flavorful, and satisfying. The blend of sweet pineapple, savory sauce, and perfectly baked tofu makes every bite a joy. So gather your ingredients, get cooking, and enjoy the delicious harmony of this tropical-inspired stir fry with loved ones!
Print
Pineapple Stir Fry with Baked Tofu Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Vegetarian
Description
A vibrant Pineapple Stir Fry with crispy baked tofu, featuring a medley of fresh vegetables and a tangy-sweet pineapple sauce. This healthy and flavorful dish combines oven-baked tofu with sautéed veggies and pineapple chunks, perfect for a nutritious and satisfying meal.
Ingredients
For the Tofu Marinade and Bake
- 16 oz firm tofu, pressed and cubed
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp pineapple juice
- ½ inch fresh ginger, peeled and minced
For the Stir Fry Vegetables
- 3 garlic cloves, minced
- ½ inch fresh ginger, minced
- ¾ cup diced carrots
- ½ cup halved snow peas
- ½ cup sliced water chestnuts
- 3 scallions, sliced
- 2 cups pineapple chunks
- ½ cup water or broth for sautéing
For the Stir Fry Sauce
- 3 tbsp tomato paste
- 3 tbsp soy sauce or tamari
- 2 tbsp pineapple juice
- 1 tbsp pure maple syrup
- 1 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 1 tbsp water
Optional Garnishes
- Sliced green onions
- Sesame seeds
- Sesame oil
Instructions
- Press and Cube the Tofu: Press the tofu for at least 20 minutes to remove excess water, then cut it into even cubes to ensure even cooking and better texture.
- Marinate the Tofu: In a zip-top bag, combine 2 tablespoons soy sauce, 2 tablespoons pineapple juice, and ½ inch of minced ginger. Add the tofu cubes and marinate for 30 minutes to infuse flavor.
- Bake the Tofu: Preheat your oven to 400°F (200°C). Place the marinated tofu cubes on a parchment-lined baking sheet and bake for 25–30 minutes, flipping the tofu halfway through to ensure even browning and crispiness.
- Prepare the Stir Fry Sauce: In a bowl, whisk together tomato paste, 3 tablespoons soy sauce, 2 tablespoons pineapple juice, maple syrup, rice vinegar, and the cornstarch slurry to create a smooth, tangy-sweet sauce. Set aside.
- Sauté Aromatics: Heat 2 tablespoons of water or broth in a large skillet over medium-high heat. Add minced garlic and ginger, sauté for 2–3 minutes until fragrant.
- Cook Vegetables: Add diced carrots and ¼ cup broth to the skillet. Cover and cook for 5–7 minutes until carrots are tender. Stir in snow peas, water chestnuts, scallions, and pineapple chunks, and cook for an additional 2–3 minutes to warm through.
- Add Sauce and Tofu: Pour the prepared stir fry sauce into the skillet and stir well to coat the vegetables evenly. Gently fold in the baked tofu cubes, combining all ingredients without breaking the tofu.
- Serve and Garnish: Serve the pineapple stir fry over steamed rice. Garnish with sliced green onions, sesame seeds, and a drizzle of sesame oil for extra flavor, if desired.
Notes
- Pressing the tofu is essential to achieve a firm texture that absorbs marinade and crisps well when baked.
- To make this dish gluten-free, use tamari instead of soy sauce.
- Adjust the sweetness by modifying the amount of maple syrup or pineapple juice according to your taste preference.
- For a spicier version, add red pepper flakes or fresh chili to the sauté step.
- Leftover stir fry can be stored in an airtight container in the refrigerator for up to 3 days.
