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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!

Pineapple Stir Fry w/ Baked Tofu 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! 4.88 from 8 votes Print Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour Servings: 5 Calories: 176 kcal Author: Jenn Sebestyen Ingredients For the Tofu 1 lb tofu (drained, pressed*, and cubed) 1 lb tofu (drained, pressed*, and cubed)

2 tbsp soy sauce (or liquid aminos or tamari for a gluten free version) 2 tbsp soy sauce (or liquid aminos or tamari for a gluten free version)

2 tbsp pineapple juice 2 tbsp pineapple juice

1/2 inch piece fresh ginger (peeled) 1/2 inch piece fresh ginger (peeled) For the Stir Fry 3 garlic cloves (minced) 3 garlic cloves (minced)

1/2 inch piece fresh ginger (peeled and minced) 1/2 inch piece fresh ginger (peeled and minced)

3/4 cup diced carrot 3/4 cup diced carrot

1/2 cup halved snow peas 1/2 cup halved snow peas

1/2 cup sliced water chestnuts 1/2 cup sliced water chestnuts

3 scallions (sliced) 3 scallions (sliced)

2 cups cubed pineapple 2 cups cubed pineapple

about 1/2 cup water or broth for sautéing about 1/2 cup water or broth for sautéing For the Stir Fry Sauce 3 tbsp tomato paste 3 tbsp tomato paste

3 tbsp soy sauce (or tamari for gluten free) 3 tbsp soy sauce (or tamari for gluten free)

2 tbsp pineapple juice 2 tbsp pineapple juice

1 tbsp pure maple syrup 1 tbsp pure maple syrup

1 tbsp rice wine vinegar 1 tbsp rice wine vinegar

1 tbsp cornstarch mixed with 1 tbsp water 1 tbsp cornstarch mixed with 1 tbsp water For the Garnish, optional sliced green onion sliced green onion

sesame seeds sesame seeds

drizzle of sesame oil drizzle of sesame oil Serve with rice Instructions Press the tofu if you haven't already - see note. Cut it into cubes.

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. Pour the marinade into a plastic Ziploc bag soy sauce,pineapple juice andof 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. 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: 176 kcal | Carbohydrates: 13 g | Protein: 11 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Sodium: 953 mg | Potassium: 458 mg | Fiber: 3 g | Sugar: 13 g | Vitamin A: 3500 IU | Vitamin C: 16.5 mg | Calcium: 200 mg | Iron: 2.3 mg Tried this Recipe? Tag me Today! Mention @Veggie_Inspired or tag #VeggieInspired





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