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5.0 from 3 votes

Tofu and Pineapple Stir-Fry

A sweet-and-savory stir-fry, inspired by The New York Times' Stir-Fried Pork and Pineapple.

Prep Time
40 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 4 servings
Calories: 697 kcal
Course: Main Course
Cuisine: American

Ingredients

For the sauce:
  • ¼ cup rice vinegar
  • 2 tablespoons white sugar (organic for vegan-friendly)
  • 2 tablespoons tamari or soy sauce
For the stir-fry:
  • 1 15-ounce package extra-firm tofu, pressed for 30 minutes and drained
  • 2 tablespoons coconut oil divided
  • salt to taste
  • 3 green onions sliced, white parts separated from green parts
  • 2 tablespoons grated fresh ginger
  • 1 cup diced fresh pineapple
  • 1 Jalapeno pepper sliced (remove seeds and ribs for a milder stir-fry)
  • 5 kumquats or mandarinquats sliced and seeded (optional)
For serving:
  • 3-4 cups rice quinoa or other cooked grain for serving
  • chopped roasted cashews cilantro, and/or black sesame seeds for garnish (optional)

Instructions

Make the sauce:
    Cup of Yum
  1. Whisk together the sauce ingredients in a small bowl. Set aside.
Start the stir-fry:
  1. Cut the tofu into 8 slices. Cut each slice into 2 rectangles, then cut each rectangle into 2 triangles, for a total of 32. Line a large plate with a paper towel.
  2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the tofu and cook on both sides until lightly browned and crisp, about 5 minutes per side. Remove the tofu from the skillet and transfer it to the paper towel-lined plate to soak up any excess oil. Sprinkle with salt.
  3. Return the skillet to medium-high heat and add the remaining tablespoon of oil. Have all of the stir-fry ingredients at your side, ready to go. Add the white parts of the onion and the ginger to the skillet and cook, stirring constantly, 1-2 minutes, or until the onion starts to soften. Quickly whisk the sauce again and pour it into the skillet, along with the pineapple, pepper, and kumquats (if using). Cook for about 2 minutes more, or until the sauce has thickened slightly. Stir in the tofu and remove from heat.
  4. Divide the stir-fry onto 4 plates or bowls with your grain of choice. Garnish with the reserved green onions and roasted cashews, cilantro, and/or sesame seeds.

Notes

  • Prep time includes inactive time pressing tofu.

Nutrition Information

Calories 697kcal (35%) Carbohydrates 130g (43%) Protein 19g (38%) Fat 10g (15%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Sodium 577mg (24%) Potassium 469mg (13%) Fiber 5g (20%) Sugar 14g (28%) Vitamin A 220IU (4%) Vitamin C 36mg (40%) Calcium 100mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 697

% Daily Value*

Calories 697kcal 35%
Carbohydrates 130g 43%
Protein 19g 38%
Fat 10g 15%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 1g 5%
Sodium 577mg 24%
Potassium 469mg 10%
Fiber 5g 20%
Sugar 14g 28%
Vitamin A 220IU 4%
Vitamin C 36mg 40%
Calcium 100mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.