As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.
This easy Pineapple Stir Fry features crisp veggies, sweet pineapple, and 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.
This baked tofu has perfect texture with no oil needed!
I love recreating my favorite take-out meals at home, like my 30-minute Orange Cauliflower and my Easy Vegetable Fried Rice.
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!
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.
More vegan stir fry recipes
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Pineapple Stir Fry w/ Baked Tofu
Ingredients
For the Tofu
- 16 ounces firm tofu drained, pressed*, and cubed
- 2 tablespoons soy sauce or liquid aminos or tamari for a gluten free version
- 2 tablespoons pineapple juice
- ½ inch piece fresh ginger peeled
For the Stir Fry
- 3 garlic cloves minced
- ½ inch piece fresh ginger peeled and minced
- ¾ cup diced carrot
- ½ cup halved snow peas
- ½ cup sliced water chestnuts
- 3 scallions sliced
- 2 cups cubed pineapple
- about ½ cup water or broth for sautéing
For the Stir Fry Sauce
- 3 tablespoons tomato paste
- 3 tablespoons soy sauce or tamari for gluten free
- 2 tablespoons pineapple juice
- 1 tablespoon pure maple syrup
- 1 tablespoon rice wine vinegar
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For the Garnish, optional
- sliced green onion
- sesame seeds
- drizzle of sesame oil
Serve with rice
Instructions
- Press the tofu if you haven’t already – see note. Cut it into cubes.
- Pour the marinade into a plastic zip top bag: 2 tablespoons soy sauce, [2 tablespoons pineapple juice and ½ 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°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 to 30 minutes, flipping each piece half way through the cooking time.
- In the meantime, whisk together the stir fry sauce: tomato paste, 3 tablespoons soy sauce, 2 tablespoons 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 tablespoons water (or broth) over medium-high heat. Add the garlic and ginger and sauté for about 3 minutes until fragrant.
- Add the carrots and ¼ cup water (or broth), cover and let cook about 5 to 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 to 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.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Molly says
Very easy! I used super firm tofu so no need to press. Mushrooms, peppers, zucchini, and cabbage were my veggies and I mixed in udon noodles. It was a hit!
Jenn Sebestyen says
Sounds wonderful! So glad you liked it. Thanks, Molly!
Harini says
That sounds like a fun recipe with tofu. Pictures are so tempting!
Linguistar says
I JUST made this and ate it. WOW the BEST recipe I’ve ever made with tofu and pineapple. I will definitely be making this again.
Jenn S. says
Oh, that’s great to hear. I’m thrilled that you loved it. Thank you so much!
Melodie says
Hi Jenn. Do you use fresh or canned pineapple for this dish?
Jenn S. says
Hi, Melodie. I used canned, but fresh would be even better! Either way, it’s delicious. 🙂 Enjoy!
Vegan Heaven says
What an awesome combination of flavors, Jenn! I can’t believe I used to hate tofu. Times have changed a lot!!. Haha!
Jenn S. says
HaHa! Glad you have learned to love it too. It’s really so versatile. Thanks, Sina!
Ceara says
Baked tofu is amazing and SO crispy!! Looks delicious Jenn!!
Jenn S. says
Yes, it really is! Thanks, Ceara!
Manju | Cooking Curries says
Pineapple and tofu somehow goes really well together and I did not always think so. I recently made a grilled tofu tacos with pineapple salsa and we loved it! cant wait to try this!
Jenn S. says
Grilled tofu with pineapple salsa sounds so amazing, Manju!! It’s definitely a great combo. Thanks!
Bob H. says
I made this dish tonight (7/23/16) and got rave reviews. I was a little leery at first because I had never seen tomato paste in an Asian stir fry sauce before. I needn’t have worried though–the sauce provided the perfect counterpoint to the sweetness of the pineapple chunks in the stir fry. I definitely will be adding this to my regular rotation of vegan dinner dishes.
Jenn S. says
Hi, Bob! I’m so glad everyone loved this dish! HaHa, yes, tomato paste is definitely an Italian flavor, but it adds a little bit of tang and richness to the sauce to balance all the other sweet and salty flavors. I’m so happy you stopped by to leave your feedback! Have a great rest of your weekend!!
Anjali says
LOVING all the flavors in this one!!! Pineapple in stir fry is one of my favorites! Sharing on social media for sure!
Jenn S. says
Thank you so much, Anjali! Pineapple adds such a wonderful sweetness – and in a healthy way! 🙂
Aimee | Wallflower Kitchen says
I’ve always been a little afraid of eating pineapple in savoury dishes but you may just turn me around with this one because it looks totally mouth-watering!
Jenn S. says
So you’ve never tried it? It’s so good, Aimee! Adds such a refreshing sweetness. I love it!