Description
This no added sugar pineapple tofu stir fry is a delicious plant-based dinner that comes together in about 35 minutes. Filled with crispy tofu, pineapple chunks and veggies, and the sauce is naturally sweetened with pineapple juice
Ingredients
Scale
- 1 tablespoon sesame oil
- 400g/ 14 oz firm tofu, cubed
- 2 tablespoons tapioca flour
- Salt pepper
- 4 spring onions, sliced
- 1 red capsicum, diced
- 1 yellow capsicum, diced
- 1 head broccoli, chopped into small florets
- 15 oz/ 432g can pineapple chunks (in juice)
- 1/4 cup roasted cashew nuts (optional)
- Sesame seeds
Sauce:
- 1/2 cup pineapple juice (reserved from can)
- 2 tablespoons rice wine vinegar
- 1/3 cup tamari soy sauce
- 3 tablespoons hoisin sauce
- 1 tbsp minced garlic
- 1/2 teaspoon ground ginger
- 2 tablespoons tapioca flour
Instructions
- In a large bowl, sorinkle the tapioca, salt and pepper over the tofu and gently toss together with your hands until each piece is coated.
- In a large pan, heat 1/2 tbsp sesame oil. Add coated tofu and cook for 7-8 minutes, flipping halfway. It should be nice and golden, remove it from the pan
- In the same pan, add remaining sesame oil and the spring onions, capsicum, and broccoli. Let cook for another 7-8 minutes or until they begin to soften.
- Meanwhile, make sauce by whisking together all sauce ingredients in a mixing bowl.
- When the veggies are ready, add the tofu back to pan, along with the sauce, cashews and pineapple chunks.
- Let all of this cook over medium heat for 5-6 minutes or until the sauce has thickened.
- Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, lunch, meal-prep
- Method: Stovetop
- Cuisine: American