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!
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
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Pineapple Stir Fry w/ Baked Tofu
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
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 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.