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
Scale
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.
