Description
Vegan Pineapple Tofu is a vibrant, flavorful dish that perfectly balances sweet and savory elements, making it an ideal option for busy weeknights or family gatherings. This quick and easy recipe features crispy tofu paired with juicy pineapple and colorful vegetables, all coated in a tangy sauce. In just 35 minutes, you can whip up a delightful meal that not only satisfies your taste buds but also nourishes your body. The versatility of this dish allows for easy adjustments based on personal preferences or available ingredients, making it a staple in any kitchen.
Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 cups fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons cornstarch
- 2 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 2 tablespoons neutral oil for cooking
Instructions
- Press the tofu between clean kitchen towels for about 15 minutes to remove excess moisture.
- Cut the pressed tofu into cubes and coat thoroughly with cornstarch.
- Heat oil in a skillet over medium-high heat. Add tofu in a single layer and cook undisturbed for about 3-4 minutes until golden brown. Flip and cook until crispy.
- In the same skillet, sauté sliced peppers and onions for about five minutes until caramelized.
- Add minced garlic and ginger; stir for about thirty seconds until fragrant.
- Incorporate fresh pineapple chunks and sauté for an additional two to three minutes until caramelized.
- Mix soy sauce, rice vinegar, and maple syrup in a small bowl and pour over the mixture in the skillet. Gently stir in the crispy tofu and cook for another two minutes until glossy.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 10g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg