Pineapple Cashew Tofu Stir-Fry

4.94 from 16 votes

Here’s a tasty and easy tofu stir-fry packed with a delicious juicy bite from the pineapple and that extra crunch from some cashews. The sauce for this Pineapple Cashew Tofu Stir-Fry is a delicate balance of fruitiness, tangy, savoury, and tiny of spice. This is perfect to satisfy those takeaway cravings! Serve your tofu with a warm bow of steamed rice for a hearty meal.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Asian, Chinese, Fusion

Servings

Calories 462 kcal

Ingredients

Tofu

500 g extra firm tofu
Pinch salt
Neutral oil for frying

Pineapple Stir-Fry Sauce

2/3 cup pineapple juice or liquid from the can see notes
1 tbsp rice vinegar
2 tbsp soy sauce or to taste (sub tamari for gluten-free)
1/2 tbsp sriracha or other chili sauce
Dash ground white pepper
1 tbsp Shaoxing wine or other rice wine
1 tbsp sesame oil
2 tsp cane sugar or coconut sugar, adjust according to desired sweetness
1 tbsp corn starch

Stir-Fry

2 tbsp neutral oil
1 medium red onion sliced
1/4- inch slice of ginger diced
4 cloves garlic minved
1 small red bell pepper sliced
1 small green bell pepper sliced
1/2 cup roasted cashews plain or lightly salted
1 1/2 cup pineapple chunks see notes
2 scallions sliced
Salt to taste

To Finish

Chopped scallions
Steamed rice

Instructions

Tofu

Drain excess water out of the tofu. I usually do this by wrapping them with some paper towels and placing a plate on top of them but you can also opt to use a tofu press.
Slice the tofu diagonally into large squares before cutting them in half to form 1” thick squares. From there, you can half the squares to make triangles. You can also slice them into 1-inch cubes.

Sauce

Mix all the sauce ingredients together in a bowl or measuring cup. Feel free to adjust the measurements according to your desired sweetness and sourness. Set aside.

Cooking the Tofu

Heat a large non-stick pan over high heat. Add in around ¼ cup of oil. Note that this will depend on the size of your pan. A thin later of oil to cover the surface of the pan is good. Leave the oil to heat up.
Once the oil is hot, add in the sliced tofu. Sprinkle some salt over the tofu.
Pan fry the tofu over medium high heat on each side until golden brown and crisp, around 8-10 minutes total. Flip them halfway to crisp the other side.
You may need to fry them in 2-3 batches depending on the size of your frying pan. Remove the tofu from the pan then set aside.

Stir-Frying

You can remove some oil from the same pan and leave 2 tbsp for stir-frying
In the same frying pan, add in the onions. Sauté until tender over high heat, around 1 minute.
Add in the bell pepper and cook until tender, around 2 minutes.
Add in the garlic and ginger then and sauté for 1-2 minutes.
Add in the cashews and pineapple into the pan along with the scallions. Leave untouched for 3-4 minutes over medium to medium high heat to toast and lightly brown on one side. Mix and then leave the other side to brown for another 3-4 minutes.
Afterwards, give the sauce good mix again to prevent the starch from sticking to the bottom. Over medium heat, pour in the sauce to the pan.
Immediately mix well.
Add in the crispy tofu pieces and immediately coat well in the sauce. The sauce will have thickened into a glaze.
Taste the tofu and season with more salt, if needed. Mix well and then serve immediately while hot.
Garnish with some chopped scallions, if desired. Enjoy with some rice.

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Notes

 Pineapple chunks and juice

I used 1 (432g) can of pineapple chunks in extra light syrup. The net weight of the pineapple chunks from the can is 270g.
Feel free to use other pineapple chunks and juice of your choice and just adjust the flavour of the sauce (sweetness and sourness) to your liking.

NUTRITIONAL INFO

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