Crispy Pineapple-Glazed Tofu
Golden, crispy tofu coated in a glossy sweet-and-sour pineapple sauce with bell peppers, onion, ginger and garlic. Serve this colorful plant-based dish with rice or noodles for a complete meal.
Equipment
- Kitchen tongs
- Large frying pan or wok
- Measuring cups
- Measuring spoons
- Mixing bowls
- Whisk
Ingredients
For the Crispy Tofu
- 600 g extra-firm tofu drained and pressed
- 4 tablespoons cornstarch
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons vegetable oil divided
For the Pineapple Glaze
- 240 ml unsweetened pineapple juice
- 3 tablespoons rice vinegar
- 3 tablespoons reduced-sodium soy sauce or tamari
- 3 tablespoons brown sugar
- 2 tablespoons tomato ketchup
- 1 tablespoon cornstarch
- 1 teaspoon toasted sesame oil
- 2 cloves garlic minced
- 2 teaspoons fresh ginger finely grated
- 1/4 teaspoon crushed red pepper flakes optional
For the Vegetables
- 225 g pineapple chunks drained
- 1 red bell pepper cut into bite-size pieces
- 1 green bell pepper cut into bite-size pieces
- 1 small red onion cut into bite-size pieces
For Serving
- 2 spring onions thinly sliced
- 1 tablespoon sesame seeds optional
Instructions
For the Crispy Tofu
- Pat the pressed tofu completely dry.
- Cut the tofu into bite-size cubes.
- Combine the cornstarch, salt and black pepper in a mixing bowl.
- Add the tofu cubes.
- Toss gently until evenly coated.
- Heat 2 tablespoons of vegetable oil in a large frying pan or wok over medium-high heat.
- Arrange the tofu in a single layer.
- Cook for 8 to 10 minutes.
- Turn the cubes regularly until crisp and golden on all sides.
- Transfer the tofu to a plate.
For the Pineapple Glaze
- Whisk the pineapple juice, rice vinegar, soy sauce, brown sugar, ketchup, cornstarch and sesame oil in a bowl.
- Continue whisking until no cornstarch lumps remain.
- Set the glaze aside.
For the Vegetables
- Add the remaining tablespoon of vegetable oil to the pan.
- Add the red bell pepper, green bell pepper and red onion.
- Stir-fry for 4 to 5 minutes until lightly browned but still crisp.
- Add the garlic, ginger and optional red pepper flakes.
- Stir-fry for 30 seconds.
- Add the pineapple chunks.
- Cook for 1 minute.
To Finish
- Whisk the prepared glaze once more.
- Pour it into the pan.
- Bring the mixture to a gentle simmer.
- Cook for 2 to 3 minutes until thick and glossy.
- Return the crispy tofu to the pan.
- Fold gently until every piece is coated.
- Cook for 1 more minute.
- Remove the pan from the heat.
- Garnish with spring onions and optional sesame seeds.
- Serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the tofu immediately with steamed jasmine rice, brown rice or noodles. Add steamed broccoli or sugar snap peas when you want more vegetables.Recipe Notes
Pressing and thoroughly drying the tofu helps the cornstarch coating become crisp. Keep the tofu pieces in one layer while frying. Cook them in two batches if your pan cannot hold them comfortably.Dietary Information
The recipe is naturally dairy-free, egg-free, lactose-free, vegan and vegetarian. To make it reliably gluten-free and wheat-free, use certified gluten-free tamari instead of regular soy sauce and check the labels on the ketchup, cornstarch and other packaged ingredients. Check every product for cross-contamination warnings when allergies apply. The optional sesame seeds and sesame oil mean the recipe is not sesame-free.Nutrition Information
The nutritional estimate includes the tofu, vegetables, pineapple, glaze and all cooking oil but excludes rice or noodles. Values vary according to the tofu, soy sauce, ketchup and pineapple products used. Although the dish contains fruit and vegetables, the brown sugar, ketchup and pineapple juice make it unsuitable for classification as low-sugar.Variations
Add broccoli, carrots or sugar snap peas to the vegetable mixture. Replace some of the pineapple juice with orange juice for a more citrus-forward glaze. Reduce the brown sugar to 2 tablespoons for a less sweet sauce.Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat them thoroughly in a frying pan. The tofu will soften during storage because it absorbs moisture from the glaze. Freezing is not recommended because it changes the texture of the vegetables and sauce.Wine Advice
An off-dry Riesling balances the vinegar and gentle chilli heat while complementing the pineapple. A fruity Pinot Grigio also works well with the sweet-and-sour glaze. Explore suitable wines at René’s Wijnbeleving.Nutrition values
Serving: 350 g | Calories: 445 kcal | Carbohydrates: 49 g | Protein: 22 g | Fat: 20 g | Saturated Fat: 3 g | Sodium: 790 mg | Sugar: 27 g