• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Inspired logo
  • Home
  • About
  • Recipes
  • Cookbooks
    • The Meatless Monday Family Cookbook
    • The Meat-Free Kitchen
    • Plant-Based Diet Cookbook For Dummies
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Cookbooks
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbooks
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Bowls and Stir Frys

    Pineapple Stir Fry

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

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Jump to Video Print Recipe
    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 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

    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!
    4.93 from 14 votes
    Print Rate
    Course: Entrées
    Cuisine: American, Asian Inspired
    Diet: Vegan
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 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.

      Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!


      More Bowls and Stir Frys

      • Mediterranean Grain Bowls
      • Strawberry Smoothie Bowl
      • Vegan Bowls Recipes
      • Vegan Pumpkin Chili
      25.2K shares
      • Share
      • Tweet

      Reader Interactions

      Comments

      1. Molly says

        October 06, 2021 at 9:28 am

        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!5 stars

        Reply
        • Jenn Sebestyen says

          October 06, 2021 at 2:43 pm

          Sounds wonderful! So glad you liked it. Thanks, Molly!

          Reply
      2. Harini says

        May 24, 2019 at 12:09 am

        That sounds like a fun recipe with tofu. Pictures are so tempting!5 stars

        Reply
      3. Linguistar says

        March 26, 2018 at 11:57 am

        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.5 stars

        Reply
        • Jenn S. says

          March 26, 2018 at 12:13 pm

          Oh, that’s great to hear. I’m thrilled that you loved it. Thank you so much!

          Reply
      4. Melodie says

        August 12, 2016 at 6:56 am

        Hi Jenn. Do you use fresh or canned pineapple for this dish?

        Reply
        • Jenn S. says

          August 12, 2016 at 7:58 am

          Hi, Melodie. I used canned, but fresh would be even better! Either way, it’s delicious. 🙂 Enjoy!

          Reply
      5. Vegan Heaven says

        July 25, 2016 at 1:06 pm

        What an awesome combination of flavors, Jenn! I can’t believe I used to hate tofu. Times have changed a lot!!. Haha!

        Reply
        • Jenn S. says

          July 25, 2016 at 6:58 pm

          HaHa! Glad you have learned to love it too. It’s really so versatile. Thanks, Sina!

          Reply
      6. Ceara says

        July 25, 2016 at 11:07 am

        Baked tofu is amazing and SO crispy!! Looks delicious Jenn!!

        Reply
        • Jenn S. says

          July 25, 2016 at 6:54 pm

          Yes, it really is! Thanks, Ceara!

          Reply
      7. Manju | Cooking Curries says

        July 25, 2016 at 1:20 am

        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!4 stars

        Reply
        • Jenn S. says

          July 25, 2016 at 9:42 am

          Grilled tofu with pineapple salsa sounds so amazing, Manju!! It’s definitely a great combo. Thanks!

          Reply
      8. Bob H. says

        July 23, 2016 at 7:09 pm

        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.5 stars

        Reply
        • Jenn S. says

          July 24, 2016 at 9:41 am

          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!!

          Reply
      9. Anjali says

        July 22, 2016 at 2:07 pm

        LOVING all the flavors in this one!!! Pineapple in stir fry is one of my favorites! Sharing on social media for sure!

        Reply
        • Jenn S. says

          July 22, 2016 at 9:18 pm

          Thank you so much, Anjali! Pineapple adds such a wonderful sweetness – and in a healthy way! 🙂

          Reply
      10. Aimee | Wallflower Kitchen says

        July 21, 2016 at 4:45 pm

        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!

        Reply
        • Jenn S. says

          July 22, 2016 at 8:22 am

          So you’ve never tried it? It’s so good, Aimee! Adds such a refreshing sweetness. I love it!

          Reply
      « Older Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      Jenn Sebestyen of Veggie Inspired

      Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

      More about me →

      Order your copy today!

      The Meatless Monday Cookbook Cover

      St. Patrick's Day

      • Vegan Green Goddess Dip
      • Easy Homemade Guacamole
      • Creamy Vegan Potato Soup
      • Vegan Quinoa Salad

      Top Rated

      • Garden Veggie Pasta
      • Veggie Cream Cheese
      • BBQ Chickpeas Sandwiches
      • Vegan Cinnamon Cookies

      Featured In

      As featured in collage.

      Footer

      ↑ back to top

      • Privacy Policy
      • Accessibility Statement
      • Nutrition Disclaimer
      • Copyright Statement

      • Sign Up Now for the latest FREE recipes

      • Contact
      • Work With Me
      • Publicity and Press

      Copyright © 2023 Veggie Inspired, LLC

      25216 shares