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    Home » Recipes » Bowls and Stir Frys

    Pineapple Stir Fry

    Published: Jul 19, 2016 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    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!

    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!

    Stir Fry of baked tofu, pineapple, carrots, snow peas, and scallions over white rice in a black bowl. Black & white chopsticks lie across the top of the bowl.

    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!

    Bite size chunks of baked tofu, pineapple, snow peas, carrots, and scallions over white rice in a black bowl.

    I love recreating my favorite take-out meals at home, like my 30-minute Orange Cauliflower, Mushroom Pepper Steak, 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!

    Black chopsticks holding a bite size piece of baked tofu coated in stir fry sauce over a bowl of pineapple stir fry and white rice.

    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!

    Baked tofu stir fry with pineapple, snow peas, carrots and scallions over white rice in a black bowl

    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

    • Stir Fry Zucchini Noodles
    • Soba Noodle Stir Fry
    • Green Bean Broccoli Stir Fry
    • Vegan Pepper Steak with Mushrooms
    • Vegan Orange Cauliflower
    • Veggie Lo Mein

    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

    This 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!
    4.95 from 17 votes
    Print Rate
    Course: Entrées
    Cuisine: American, Asian Inspired
    Diet: Vegan
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 6
    Calories: 176kcal
    Author: Jenn Sebestyen

    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

      *To press tofu – place paper towels or a clean dishcloth on a plate and place block of drained tofu on top. Cover with more paper towels or another clean dishcloth, add another plate on top, and weigh it down with whatever you have. I used bags of dried beans or grains.
      ~To save time, chop your veggies while the tofu is marinating. You can make the stir fry sauce at this time too.
      ~The stir fry comes together quickly if you have everything prepped ahead of time. Don’t start your stir fry until you have about 15 minutes left for baking the tofu. That way everything will be ready at the same time.
      ~Nutrition facts calculated without garnishes or rice.

      Nutrition

      Calories: 176kcal | Carbohydrates: 13g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 953mg | Potassium: 458mg | Fiber: 3g | Sugar: 13g | Vitamin A: 3500IU | Vitamin C: 16.5mg | Calcium: 200mg | Iron: 2.3mg

      Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

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      Jenn Sebestyen of Veggie Inspired

      Hi, I'm Jenn! This is where I share easy plant-based family recipes. Let me show you just how easy it is to get your daily dose of fruits and veggies in a delicious and satisfying way!

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