The sun is SHINING, the temps are WARM, and we’re adding fruit to our DINNER… it must be spring!
Oh man. Is there anything better than loads of veg, tossed in a sweet-sour-tangy sauce and piled high on a pile of rice?
Tbh, this is what my dinner looks like 99% of the time. Some sort of carb, lots of veggies, some protein, and a sauce. It’s a very easy equation to follow at the end of a long work day. Plus, it’s super satisfying –– lots of texture and flavor working together in a harmonious meal.
Today we’re doing a stir fry with a delightful sticky sauce, lots of crispy tofu, and whatever veg you have floating around in your fridge. It’s an endlessly customizable dish, and it’ll add a little brightness to your day thanks to the golden nuggets of pineapple.
I used sweet bell peppers, onion, and shelled edamame in my stir fry, but I know broccoli, mushrooms, corn kernels, carrots, and/or water chestnuts would all work great here! Use what you have, but you’re aiming for 3-4 cups of veg total.
You’ll also add some chunks of pineapple. I used frozen, but canned or fresh will work just fine! It’s one of those fruits I definitely don’t eat enough, but every time I have it, I’m reminded just how much I love it! It’s so sweet and tart.
We’ll also use this Crispy Baked Tofu for some added protein. I love this recipe, and so many of you have tried it and loved it too! It loses just a bit of its crispiness in the sauce, but I like how firm and chewy the baked tofu is in this stir fry!
And then the sauce! You’ll need ingredients like pineapple juice, rice wine vinegar, soy sauce, sesame oil, garlic, and ginger to make this tangy, sweet-sour sauce! There’s also a bit of cornstarch in the mix so it thickens as it cooks, which helps coat all of your veg and tofu beautifully.
Cook up some rice, spoon lots of your stir fry on top, and top with sliced green onions and sesame seeds. Easy, simple, nourishing, delicious. Enjoy!
PrintVeggie, Pineapple, and Tofu Stir Fry
A sweet, tangy pineapple stir fry packed with vegetables and plant-based protein!
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 3-4 servings
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
- Diet: Vegan
Ingredients
TOFU:
- 1 batch Crispy Baked Tofu Nuggets
SAUCE:
- 1/4 cup pineapple juice**
- 2 tablespoons rice wine vinegar
- 1/3 cup soy sauce
- 1 and 1/2 teaspoons sesame oil
- 1 and 1/2 tablespoons cornstarch
- 3 cloves garlic, minced
- 1 inch piece ginger, grated
- 1 tablespoon maple syrup
- pinch red pepper flakes (optional)
VEG & FRUIT:
- 1 tablespoon neutral oil
- 2 sweet bell peppers, chopped
- 1/2 red onion, chopped
- 1 cup frozen shelled edamame
- 2 cups pineapple chunks*
FOR SERVING:
- cooked brown or white rice
- 2–3 green onions, sliced thin
- sesame seeds
Instructions
- TOFU: Make your tofu and set aside.
- SAUCE: Mix all of your sauce ingredients with a whisk in a small bowl. Set aside.
- VEG & FRUIT: Heat your oil in a large pan over medium heat. Once hot, add your peppers and onion and cook until tender, 5-8 minutes.
- Toss in your shelled edamame, pineapple chunks, and prepared tofu and toss to heat through.
- Pour your sauce on top of the veg/tofu mixture and toss. Cook until the sauce thickens, about 1 minute. Carefully taste, and season with salt and/or pepper if needed.
- Remove your mixture from the heat. Spoon over your cooked rice, top with green onions and sesame seeds!
Notes
* I used frozen pineapple chunks, but feel free to use canned or fresh.
** I found a carton of pineapple juice at my grocery store, but you can also use the juice from canned pineapple here. Just make sure the only ingredient is pineapple juice!
Sauce adapted from Erin Lives Whole.
I served this recipe to my guest and everyone liked it and wanted the recipe even though not everyone one was vegan.
Thank you!
So glad to hear it! :)
I love this recipe. I often make it especially for my granddaughter that is gluten-free and vegan Thank you!!