Pineapple Tofu
This Pineapple Tofu is SO EASY! Sweet pineapple meets savory tofu in a quick, colorful stir-fry perfect for weeknight dinners.
Equipment
- Non-stick skillet or wok
- Tofu press or heavy pan
- Sharp Knife
- Grater or microplane
- Wooden spoon or spatula
Ingredients
- 1 block firm tofu pressed and cubed
- 1 cup fresh pineapple chunks
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 teaspoon fresh ginger grated
- 1 bell pepper sliced
- 1 onion sliced
- 1 tablespoon sesame seeds
- salt and pepper to taste
- cooked rice for serving
Instructions
- Drain the tofu and press it for at least 15 minutes to remove excess water. Cut into bite-sized cubes and set aside.
- Mince the garlic, grate the fresh ginger, and slice the bell pepper and onion evenly.
- Heat olive oil in a skillet or wok over medium-high heat. Add tofu cubes and cook until golden brown on all sides, about 6-8 minutes.
- Push tofu to one side of the pan. Add garlic and ginger, stirring for 30 seconds until fragrant. Add sliced onion and bell pepper, cooking for 3-4 minutes until softened but still crisp.
- Add pineapple chunks and drizzle soy sauce over the mixture. Stir gently to combine and warm through.
- Season with salt and pepper to taste. Sprinkle sesame seeds over the top.
- Serve the Pineapple Tofu over a bed of cooked rice.
Notes
- Press tofu well to ensure a crispy texture when cooked.
- Use fresh pineapple for the best flavor and texture; drain canned pineapple well if substituting.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently.