Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 cups fresh pineapple chunks (or frozen, thawed)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons cornstarch (for coating the tofu)
- 2 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 2 tablespoons neutral oil for cooking
- Green onions and sesame seeds for garnish
Instructions
- Press the tofu between kitchen towels for 15 minutes to remove excess moisture.
- Cut the pressed tofu into 1-inch cubes and coat with cornstarch.
- Heat oil in a large skillet over medium-high heat. Cook tofu in a single layer for 3–4 minutes on each side until golden brown.
- Remove tofu and add sliced bell peppers and onion to the skillet. Sauté for about 5 minutes until caramelized.
- Stir in minced garlic and ginger for 30 seconds until fragrant.
- Add pineapple chunks to the pan and cook for another 2–3 minutes until caramelized.
- In a bowl, mix soy sauce, rice vinegar, and maple syrup; pour over the vegetables and tofu in the skillet. Stir gently for about two minutes until well-coated.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 8g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg