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Pineapple Glazed Tofu

Pineapple Glazed Tofu

James
Make crispy pineapple glazed tofu with a sweet, tangy, and savory sauce. This easy vegan recipe is perfect for a quick, flavorful meal!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Asian
Servings 4
Calories 280 kcal

Ingredients
  

Tofu and Coating:

  • 1 block firm or extra-firm tofu pressed and cubed
  • 3 tablespoons cornstarch
  • 2 tablespoons sesame oil

Pineapple Glaze:

  • ½ cup pineapple juice fresh or canned
  • 3 tablespoons soy sauce or tamari for gluten-free
  • 2 tablespoons maple syrup or agave nectar
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon rice vinegar
  • ½ teaspoon red pepper flakes optional

Garnishes & Serving Suggestions:

  • 1 tablespoon sesame seeds
  • 2 green onions chopped
  • 1 cup bell peppers sliced
  • Steamed jasmine or brown rice for serving

Instructions
 

  • Press the tofu for 15-20 minutes to squeeze out any extra moisture.
  • Cut into bite-sized cubes and toss in cornstarch until evenly coated.
  • Warm up sesame oil in a pan over medium-high heat.
  • Add tofu cubes and fry until golden brown and crispy on all sides.
  • Alternatively, bake the tofu at 400°F (200°C) for 20-25 minutes, flipping halfway through.
  • In a small saucepan, whisk together pineapple juice, soy sauce, maple syrup, garlic, ginger, and rice vinegar.
  • Bring to a gentle simmer over medium heat, letting it reduce slightly.
  • Stir in red pepper flakes (if using) and continue to simmer until thickened.
  • Add the crispy tofu to the pan with the glaze.
  • Stir well to coat each piece evenly, letting it absorb the sauce for 2-3 minutes.
  • Serve hot over steamed jasmine or brown rice.
  • Garnish with sesame seeds, green onions, and bell peppers for extra crunch and color.

Notes

  • For extra crispiness, air-fry the tofu at 400°F for 15-18 minutes, shaking halfway through.
  • Adjust sweetness by adding more soy sauce if you prefer a more savory dish.
  • For a gluten-free version, just swap out soy sauce for tamari or coconut aminos.
  • Add more heat with extra red pepper flakes or a drizzle of Sriracha.
  • Store leftovers in a tight-sealing container and keep them in the fridge for up to 3 days. To keep them tasty, reheat in a pan.
Keyword Pineapple Glazed Tofu