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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!
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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, 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!
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
- 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 star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
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.
Nicole Dawson
That’s such a pretty looking dish Jenn! Love all the flavors and always a fan of pineapple in stir frys.
Jenn S.
It adds such a great sweetness. Thanks, Nicole!
Sophia | Veggies Don't Bite
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.
Thanks, Sophia! Easy to customize the veggies to your liking too. 🙂
Jacqueline Meldrum
My mouth is watering looking at the Jenn! I would love to dig in right now! Pinned, yummed and stumbled!
Jenn S.
Thank you so much, Jac!! Grab a fork! (Or some chopsticks!) 🙂
Linda
That sauce! Oh my gosh, I was craving Mexican and now I’m craving Asian. 🙂
Jenn S.
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
Such a delish plate full of flavors I love ! Pinning it further.
Jenn S.
Thank you, Khushboo!
Kristen Chidsey
This is my kind of fake out take out meal 🙂
Jenn S.
🙂 Thanks, Kristen!
Running in a Skirt
What a wonderful combination of flavors!!! I love pineapple with anything, but it’s especially good with tofu!
Jenn S.
Pineapple is so good! Love that bit of sweetness it brings to this savory dish. Thanks, Julie!
Mel
Totally my kind of food. I love pineapple in savoury dishes!
Jenn S.
Yes, that little bit of sweetness adds so much to the dish. Thanks, Mel!
Amy Katz from Veggies Save The Day
This looks delicious, Jenn! I can’t wait to try your recipe. 🙂
Jenn S.
Thanks, Amy! Enjoy!
Becky Striepe
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.
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
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.
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
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.
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
Yum! I’m a big fan of pineapple teriyaki, but this sauce looks even more intriguing.
Jenn S.
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
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
Looking back, I really should’ve put the world “food” after “saucy asian” lol 😀
Jenn S.
Baahaahaha!
Jenn S.
For sure! Packaging is everything, right? LOL!
Strength and Sunshine
Those sweet tangy Asian sauces always get me 😉 So good!
Jenn S.
I know, right? Delicious! Thanks, Rebecca!