This easy sweet and sour tofu is made with crispy pan-fried tofu in a tangy pineapple sauce, with red bell pepper chunks and crunchy roasted cashews.
I feel like every time I buy a pineapple for a recipe, I end up getting multiple dishes out of that one pineapple. It’s just a high mileage fruit like that. It’s also big, and super sweet and flavorful, so you don’t need to use a whole lot of fruit for one dish. Also, lots of times my first attempt at creating a new recipe is unsuccessful, or I think a few adjustments might make it better, so I have to try again, in which case, if that recipe called for pineapple, I’d end up using it all up. But that doesn’t ever seem to happen with pineapple. Maybe it’s so delicious you can’t screw it up.
Okay, that’s not true, but you might actually have to try to mess up a pineapple based dish, by like pairing it with…I can’t even think of anything (I sat and brainstormed on this for about 10 minutes). Point proven. Pineapple rules.
Since it’s so hard to make pineapple taste bad, it must be really easy to make it taste good. Such is the case with this recipe. It was so easy. It was actually an afterthought to these meatballs, which were also so easy. It’s how I used what was left of that pineapple, and uses a similarly flavored sauce that’s equally easy to whip up. I’d wanted to post some sort of sweet and sour tofu recipe for a while, and pineapple makes the best sweet and sour sauce, if you ask me. Once I had the idea for the sauce in my head, the recipe practically made itself.
So go out, buy a pineapple and make this. You’ll probably have some leftover. Use it for the meatballs or another batch of sweet and sour tofu, or use it in anything, because apparently you can. (Chocolate, pizza, onions, tomatoes, peanut butter…capers? I’ll have to think on that one.)
This post originally published on Connoisseurus Veg on January 19, 2015.
Pineapple Sweet and Sour Tofu
- 1/2 cup vegetable broth
- 1/4 cup apple cider vinegar
- 1/4 cup agave or maple syrup
- 1 cup diced fresh pineapple
- 1 cup diced red bell pepper
- 1 tbsp. soy sauce or tamari
- 1 tsp. Asian chili paste or sriracha optional
- 2 garlic cloves minced
- 2 tbsp. cold water
- 1 tbsp. cornstarch
- 1 tbsp. vegetable oil
- 1 lb. extra firm tofu drained, pressed at least 15 minutes and cut into 1/2 inch cubes
- 1/4 cup roasted cashews coarsely chopped
- 2 scallions chopped
- Place vegetable broth, cider vinegar, agave, pineapple, bell pepper, soy sauce or tamari, chili paste or sriracha and garlic in small saucepan and place over medium heat. Stir and bring to a simmer. Lower heat and simmer 15 minutes, stirring occasionally.
- While sauce simmers, whisk cold water and cornstarch together in small bowl. Add to pineapple sauce mixture once simmer time is up. Stir to mix and remove from heat.
- About halfway through sauce's cooking time, coat large a skillet with oil and place over medium-high heat. Arrange tofu cubes in a single layer. Cook about 10 minutes, flipping 2-3 times during cooking to ensure browning on multiple sides.
- Pour pineapple mixture over tofu. Stir to coat and remove from heat.
- Serve with rice and top with cashews and scallions.