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–+ servings

Vegan Pineapple Tofu

A delicious and vibrant dish featuring crispy tofu and sweet pineapple, perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Vegan
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

Tofu and Marinade
  • 14 oz firm tofu pressed and cubed
  • 3 tbsp soy sauce low sodium
  • 1 tbsp maple syrup
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch for coating
Vegetables and Pineapple
  • 1 cup pineapple chunks fresh or canned
  • 1 bell pepper red bell pepper sliced
  • 1 cup snap peas trimmed
  • 2 cloves garlic minced
  • 1 inch ginger fresh, grated
Garnish
  • 2 tbsp green onions sliced
  • 1 tbsp sesame seeds toasted

Method
 

Prepare the Tofu
  1. Press the tofu for at least 15 minutes to remove excess moisture. Cut into cubes.
  2. In a bowl, mix soy sauce, maple syrup, sesame oil, and add the tofu cubes. Marinate for 10 minutes.
Cook the Tofu
  1. Heat the wok over medium-high heat and add a little oil. Once hot, add the marinated tofu cubes.
  2. Cook until golden brown on all sides, about 8-10 minutes. Remove from the wok and set aside.
Stir-Fry Vegetables
  1. In the same wok, add a bit more oil if needed. Add garlic and ginger, sauté for 1 minute.
  2. Add red bell pepper, snap peas, and pineapple chunks. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
Combine and Serve
  1. Return the tofu to the wok and toss everything together. Cook for an additional 2 minutes.
  2. Garnish with green onions and sesame seeds before serving.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 30gProtein: 18gFat: 12gSaturated Fat: 1gFiber: 4gSugar: 8g

Notes

Serve with steamed rice or quinoa for a complete meal.

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