Pineapple Stir Fry w/ Baked Tofu – crisp veggies, sweet pineapple, chewy baked tofu – all smothered in a sweet, salty, sticky stir fry sauce. Dinner in under an hour!
I have been loving on baked tofu lately. It’s crispy on the outside, chewy on the inside. It can take on any flavors you choose. Last week I shared with you my Baked Tofu Tacos and this week I’m bringing you baked tofu in an Asian style dish – Pineapple Stir Fry w/ Baked Tofu.
Since I can’t figure out how to get pan fried crispy tofu without oil, I chose to bake it instead. No oil needed! Perfect textures!
If you have any pro tips for me on how to get crispy pan friend tofu without oil, I’d love to hear them!
Healthy Stir Fry – Better Than Take-Out
Restaurants use lots of oil, and while it might taste delicious, it’s not exactly healthy fare. This Pineapple Stir Fry has all the flavor and none of the grease. Your tummy will thank you!
You can use whichever fresh vegetables you enjoy most. I love the combo of carrots, snow peas and water chestnuts. Broccoli, red peppers and mushrooms would all be great choices, as well.
I like the veggies to keep a bit of their crunch, so they are cooked just until tender. Paired with sweet pineapple and a sticky sauce, this stir fry is so good!
Pineapple Stir Fry w/ Baked Tofu
This recipe takes a little bit of prep work for the baked tofu, but you can make that ahead to save time. It will keep in the fridge for a couple of days. The rest of the dish comes together quickly. But, even start to finish, it takes just one hour.
Let’s See Your Gorgeous Pics
If you make this Pineapple Stir Fry w/ Baked Tofu, please leave me a comment below with your feedback and star rating. Snap a quick pic and tag me on social media @veggie_inspired and #veggieinspired. Can’t wait to see your recreations! Enjoy!
Pineapple Stir Fry w/ Baked Tofu
For the Tofu
- 1 lb tofu (drained, pressed*, and cubed)
- 2 tbsp soy sauce (or liquid aminos or tamari for a gluten free version)
- 2 tbsp pineapple juice
- 1/2 inch piece fresh ginger (peeled)
For the Stir Fry
- 3 garlic cloves (minced)
- 1/2 inch piece fresh ginger (peeled and minced)
- 3/4 cup diced carrot
- 1/2 cup halved snow peas
- 1/2 cup sliced water chestnuts
- 3 scallions (sliced)
- 2 cups cubed pineapple
- about 1/2 cup water or broth for sautéing
For the Stir Fry Sauce
For the Garnish, optional
- sliced green onion
- sesame seeds
- drizzle of sesame oil
Serve with rice
- Press the tofu if you haven't already - see note. Cut it into cubes.
- Pour the marinade into a plastic Ziploc bag: 2 tbsp soy sauce, 2 tbsp pineapple juice and 1/2 inch of fresh peeled ginger. Add the cubed tofu and mix around so it's all covered with marinade. Place in the fridge for at least 30 minutes.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- When the tofu is done marinating, remove the tofu and place in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping each piece half way through the cooking time.
- In the meantime, whisk together the stir fry sauce: tomato paste, 3 tbsp soy sauce, 2 tbsp pineapple juice, maple syrup, and vinegar. Mix together the cornstarch and water and add to the sauce. Whisk well and set aside.
- Heat a large skillet with 2 tbsp water (or broth) over medium-high heat. Add the garlic and ginger and sauté for 3 minutes.
- Add the carrots and 1/4 cup water (or broth), cover and let cook about 5-7 minutes. Check every few minutes and add more water/broth if the pan is getting dry. Add the snow peas, water chestnuts, scallions and pineapple chunks and cook another 2-3 minutes.
- Add the stir fry sauce and mix well. Add the baked tofu and mix again.
- Serve over rice and garnish with sliced green onions, sesame seeds and a sprinkle of sesame oil, if desired.
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