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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!
Baked Tofu
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
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!
Fresh Veggies
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!
- 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)
- 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
- 3 tbsp tomato paste
- 3 tbsp soy sauce (or tamari for gluten free)
- 2 tbsp pineapple juice
- 1 tbsp pure maple syrup
- 1 tbsp rice wine vinegar
- 1 tbsp cornstarch mixed with 1 tbsp water
- sliced green onion
- sesame seeds
- drizzle of sesame oil
- 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.
*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.
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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!
Nicole Dawson says
That’s such a pretty looking dish Jenn! Love all the flavors and always a fan of pineapple in stir frys.
Jenn S. says
It adds such a great sweetness. Thanks, Nicole!
Sophia | Veggies Don't Bite says
I love the sweet and salty mix! And stir fry is always a win for me. So easy and you can pack it full of healthy veggies like these! YUM!
Jenn S. says
Thanks, Sophia! Easy to customize the veggies to your liking too. 🙂
Jacqueline Meldrum says
My mouth is watering looking at the Jenn! I would love to dig in right now! Pinned, yummed and stumbled!
Jenn S. says
Thank you so much, Jac!! Grab a fork! (Or some chopsticks!) 🙂
Linda says
That sauce! Oh my gosh, I was craving Mexican and now I’m craving Asian. 🙂
Jenn S. says
Oh yeah, Mexican is always my go-to and what I crave most often. But sometimes, it’s so good to have those Asian flavors too! 🙂
khushboo says
Such a delish plate full of flavors I love ! Pinning it further.
Jenn S. says
Thank you, Khushboo!
Kristen Chidsey says
This is my kind of fake out take out meal 🙂
Jenn S. says
🙂 Thanks, Kristen!
Running in a Skirt says
What a wonderful combination of flavors!!! I love pineapple with anything, but it’s especially good with tofu!
Jenn S. says
Pineapple is so good! Love that bit of sweetness it brings to this savory dish. Thanks, Julie!
Mel says
Totally my kind of food. I love pineapple in savoury dishes!
Jenn S. says
Yes, that little bit of sweetness adds so much to the dish. Thanks, Mel!
Amy Katz from Veggies Save The Day says
This looks delicious, Jenn! I can’t wait to try your recipe. 🙂
Jenn S. says
Thanks, Amy! Enjoy!
Becky Striepe says
This looks so good! We are such a tofu-crazy family. I’m always on the lookout for new recipes to try on my guys!
Jenn S. says
I love that your whole family loves tofu. My hubby is coming around. He used to hate it, but now he’ll happily eat it if it’s crispy on the outside. The kids are hit or miss. One of them ate this as is, the other 2 ate around the tofu. 🙂
Jessica says
This looks so yummy! I also can’t figure out how to pan-fry tofu without it sticking to the pan, so I always oven-bake it until it’s crispy!
Jenn S. says
Yes, very sticky in a pan…which is why I end up using a lot of oil and that’s not good. Baking it is!! Thanks, Jessica!
Emily says
This looks delicious! I am always hesitant about tofu, simply because I haven’t eaten enough of it to know if I like it that much, but really like the idea of baking it! Will have to give this a try!
Jenn S. says
Tofu can definitely be bland and mushy if not done well, but I am so addicted to it when it’s crispy on the outside and chewy on the inside….and flavorful!
Alisa Fleming says
Yum! I’m a big fan of pineapple teriyaki, but this sauce looks even more intriguing.
Jenn S. says
Thanks, Alisa! I don’t think I’ve ever made traditional teriyaki sauce – I wouldn’t even know what goes in that. 🙂
Natalie | Feasting on Fruit says
Can you package this in a little white and red box and deliver it to my door? Please? Pretty please!?!!! Because it looks better than any take out I’ve ever had, but it really has my saucy asian cravings going! Beautiful dish Jenn, I love the pineapple in there 🙂
Natalie | Feasting on Fruit says
Looking back, I really should’ve put the world “food” after “saucy asian” lol 😀
Jenn S. says
Baahaahaha!
Jenn S. says
For sure! Packaging is everything, right? LOL!
Strength and Sunshine says
Those sweet tangy Asian sauces always get me 😉 So good!
Jenn S. says
I know, right? Delicious! Thanks, Rebecca!