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Pineapple Cashew Tofu Stir-Fry

Pineapple Cashew Tofu Stir-Fry for a Flavor-Packed Dinner!

This Vegan Pineapple Cashew Tofu Stir-Fry is a quick, flavorful dish that combines sweet pineapple, crunchy cashews, and crispy tofu for a delightful dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 500 g Extra Firm Tofu ensures a sturdy texture that holds up well during frying
  • a pinch Salt enhances overall flavor
  • Neutral Oil opt for vegetable or canola oil for frying
For the Sauce
  • 2/3 cup Pineapple Juice brings sweetness and tang
  • 1 tbsp Rice Vinegar adds a subtle acidity
  • 2 tbsp Soy Sauce lends umami flavor, use tamari for gluten-free
  • 1/2 tbsp Sriracha introduces a kick of heat
  • a dash Ground White Pepper optional for those avoiding heat
  • 1 tbsp Shaoxing Wine enriches the flavor profile
  • 1 tbsp Sesame Oil contributes depth and richness
  • 2 tsp Cane Sugar balances flavors
  • 1 tbsp Corn Starch thickens the sauce
For the Vegetables
  • 1 medium Red Onion sliced; adds sweetness and texture
  • 1/4 inch Ginger diced; provides aromatic depth
  • 4 cloves Garlic minced; enhances flavor complexity
  • 1 small Red Bell Pepper sliced; contributes color and crunch
  • 1 small Green Bell Pepper sliced; pairs well with red bell pepper
For Garnishing and Serving
  • 1/2 cup Cashews roasted; add a delightful crunch
  • 1 1/2 cups Pineapple Chunks for juicy sweetness
  • 2 Scallions sliced; provide a fresh finish
  • Salt to taste; adjust for preference

Equipment

  • large non-stick pan

Method
 

Step-by-Step Instructions
  1. Begin by draining the excess water from 500g of extra firm tofu. Slice it diagonally into 1-inch thick squares or cubes.
  2. In a medium bowl, whisk together 2/3 cup of pineapple juice, 1 tablespoon of rice vinegar, 2 tablespoons of soy sauce, 1/2 tablespoon of sriracha, a dash of ground white pepper, and 1 tablespoon of Shaoxing wine. Add 1 tablespoon of sesame oil, 2 teaspoons of cane sugar, and 1 tablespoon of corn starch. Mix well until the corn starch is fully dissolved.
  3. Heat a large non-stick pan over high heat and add about 1/4 cup of neutral oil. Add the tofu pieces in a single layer and fry for approximately 8-10 minutes, turning occasionally, until golden brown and crispy.
  4. In the same pan, lower the heat to medium. Sauté 1 medium sliced red onion for about 1 minute. Add sliced red and green bell peppers, along with diced ginger and minced garlic. Cook for another 1-2 minutes until fragrant.
  5. Stir in roasted cashews and pineapple chunks. Cook for about 3-4 minutes, until warmed and slightly toasted.
  6. Pour the prepared sauce into the pan with the vegetables and stir thoroughly. Return the crispy tofu to the pan and mix gently. Cook for an additional 2-3 minutes until the sauce thickens slightly.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gSodium: 600mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 10IUVitamin C: 80mgCalcium: 15mgIron: 20mg

Notes

Press tofu to remove excess moisture for crispy results. Mix sauce well to avoid clumping. Fry in batches for even cooking. Adjust seasonings to taste, and consider using fresh pineapple for a better flavor.

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