Go Back
–+ servings
Pineapple Cashew Tofu Stir-Fry

Pineapple Cashew Tofu Stir-Fry for a Sweet Savory Feast

This Pineapple Cashew Tofu Stir-Fry combines sweet, savory flavors in a quick, vegan dish. Perfect for busy weeknights!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Pressing Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Vegan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 1 block extra firm tofu provides the protein base
  • 1 teaspoon salt enhances the overall flavor
  • 1/4 cup neutral oil for frying
For the Sauce
  • 2/3 cup pineapple juice adds sweetness and acidity
  • 1 tablespoon rice vinegar contributes a tangy note
  • 2 tablespoons soy sauce provides umami and saltiness
  • 1/2 tablespoon sriracha adds a kick of heat
  • a dash ground white pepper brings subtle heat
  • 1 tablespoon Shaoxing wine enhances flavor complexity
  • 1 tablespoon sesame oil adds nutty flavor
  • 2 teaspoons cane sugar balances the sweetness
  • 1 tablespoon corn starch thickens the sauce
For the Vegetables
  • 1 medium red onion sliced
  • 1/4 inch ginger diced
  • 4 cloves garlic minced
  • 1 small red bell pepper sliced
  • 1 small green bell pepper sliced
For the Finishing Touches
  • 1/2 cup roasted cashews gives crunch and flavor
  • 1 1/2 cups pineapple chunks fresh or canned
  • 2 scallions sliced, for garnish
  • 4 cups steamed rice for serving

Equipment

  • Non-stick pan
  • Mixing Bowl
  • weight
  • Knife
  • Cutting Board

Method
 

Preparation
  1. Begin by draining the extra firm tofu to remove excess moisture. Wrap it in paper towels and place a weight on top for about 15 minutes.
  2. In a mixing bowl, combine the ingredients for the sauce. Stir well until fully dissolved.
  3. Heat a non-stick pan over high heat and add the neutral oil. Carefully place the tofu pieces in the pan and fry for 8-10 minutes until golden brown and crisp.
  4. In the same pan, reduce heat and sauté the sliced red onion for about 1 minute. Then add the bell peppers, minced garlic, and diced ginger, cooking for 2-3 minutes.
  5. Add the roasted cashews and pineapple chunks, stirring for 3-4 minutes until heated through. Pour in the prepared sauce, mixing well.
  6. Return the crispy tofu to the pan and toss it with the sauce and vegetables. Cook for another 2-3 minutes until the sauce thickens.
  7. Serve the stir-fry hot over a bed of steamed rice and garnish with sliced scallions.

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 50gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 10gMonounsaturated Fat: 3gSodium: 900mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 15IUVitamin C: 80mgCalcium: 20mgIron: 15mg

Notes

Perfect tofu texture is essential; ensure it is well-drained before frying. Adjust sauce levels to personal taste and feel free to experiment with vegetables.

Tried this recipe?

Let us know how it was!