Spicy Tofu & Pineapple Stir-Fry

5 from 5 votes

Spicy Tofu & Pineapple Stir-Fry

This tofu and pineapple stir-fry is packed with sweet and spicy flavor and comes together lightning fast! Easy, delicious, and perfect for a weeknight dinner.

Prep Time30

Cook Time15

Total Time45

Course: Entree

Cuisine: Asian

Servings:

Calories: 254kcal

Author: Alissa Saenz

Ingredients

For the sauce:

¼ cup rice vinegar
2 tablespoons sugar
2 tablespoons tamari or soy sauce

For the stir-fry:

1 15 ounce package extra-firm tofu, pressed for 30 minutes and drained
2 tablespoons coconut oil or a neutral-flavored cooking oil, divided
Salt to taste
3 green onions sliced, white parts separated from green parts
2 tablespoons grated fresh ginger
1 ½ cups diced fresh pineapple
1 jalapeño pepper sliced (remove seeds and ribs for a milder stir-fry)
5 kumquats or mandarinquats sliced and seeded (optional)

For serving:

3-4 cups cooked rice quinoa or other cooked grain for serving
Chopped roasted cashews cilantro, and/or black sesame seeds for garnish (optional)

US Customary - Metric

Instructions

Make the sauce:

Whisk together the sauce ingredients in a small bowl. Set aside.

Start the stir-fry:

Cut the tofu into 8 slices. Cut each slice into 2 rectangles, then cut each rectangle into 2 triangles. Line a large plate with a paper towel.
Heat the oil in a large skillet or wok over medium-high heat. Add the tofu and cook on both sides until it’s lightly browned and crisp, about 4 minutes per side. Remove the tofu from the skillet and transfer it to the paper towel-lined plate to soak up any excess oil. Sprinkle with salt.
Return the skillet to medium-high heat; there should still be some oil left, but if not, drizzle about a tablespoon more into the skillet. Have all of the stir-fry ingredients at your side, ready to go, because you need to work quickly.
Add the white parts of the green onion and the ginger to the skillet and cook, stirring constantly, 1-2 minutes, or until the onion starts to soften. Quickly whisk the sauce again and pour it into the skillet, along with the pineapple, jalapeño, and kumquats (if using). Cook for about 2 minutes more, or until the sauce has thickened slightly. Stir in the tofu to coat it in the sauce and remove from heat.
Divide the stir-fry onto 4 plates or bowls with the rice or quinoa. Garnish with the reserved green onions and roasted cashews, cilantro, and/or sesame seeds.

Notes

Nutrition information does not include rice or toppings.

Nutrition