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    Oh My Veggies » Vegan Recipes » Vegan Main Dishes

    Tofu and Pineapple Stir-Fry

    Published: Mar 3, 2016 · by Nicole · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe


    Photos by Emily Caruso

    Pineapple and tofu are two of my favorite ingredients for a stir-fry, but this particular recipe has a sleeper ingredient you might not think of using: kumquats!

    The kumquats are optional in this recipe since their season is so short, but if you can find them, I implore you to use them. After many years of admiring kumquats at the grocery store, I finally decided to buy some. But then I didn't know what to do with them! I thought they'd be nice candied or turned into some kind of jam, but I'm not in a season of life where candying and jamming are possibilities. Feeling desperate, I sliced them up and added them to a stir-fry. Because I had to use them somehow!

    Tofu and Pineapple Stir Fry
    Well, guess what? Stir-frying kumquats works. The citrus flavor adds a little bit of complexity to the sauce, and the kumquats themselves get perfectly caramelized from the high heat of the stir-fry, which tames some of the tartness. The peel is edible and it softens further after being cooked. After making this discovery, I started adding kumquats and mandarinquats to our weekly stir-fry dinners; this particular recipe, loosely adapted from a Stir-Fried Pork and Pineapple recipe from The New York Times, is my favorite.

    Tofu and Pineapple Stir Fry Recipe

    Tofu and Pineapple Stir-Fry

    A sweet-and-savory stir-fry, inspired by The New York Times' Stir-Fried Pork and Pineapple.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 40 minutes
    Cook Time: 15 minutes
    Total Time: 55 minutes
    Course: Main Course
    Cuisine: American
    Diet: Vegetarian
    Keyword: stir fry recipe, Tofu and Pineapple Stir-Fry, vegetarian stir fry
    Servings: 4 servings
    Calories: 697kcal
    Author: Oh My Veggies

    Ingredients

    For the sauce:

    • ¼ cup rice vinegar
    • 2 tablespoons white sugar (organic for vegan-friendly)
    • 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 divided
    • Salt to taste
    • 3 green onions sliced, white parts separated from green parts
    • 2 tablespoons grated fresh ginger
    • 1 cup 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 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, for a total of 32. Line a large plate with a paper towel.
    • Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the tofu and cook on both sides until lightly browned and crisp, about 5 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 and add the remaining tablespoon of oil. Have all of the stir-fry ingredients at your side, ready to go. Add the white parts of the 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, pepper, and kumquats (if using). Cook for about 2 minutes more, or until the sauce has thickened slightly. Stir in the tofu and remove from heat.
    • Divide the stir-fry onto 4 plates or bowls with your grain of choice. Garnish with the reserved green onions and roasted cashews, cilantro, and/or sesame seeds.

    Notes

    Prep time includes inactive time pressing tofu.

    Nutrition

    Calories: 697kcalCarbohydrates: 130gProtein: 19gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 577mgPotassium: 469mgFiber: 5gSugar: 14gVitamin A: 220IUVitamin C: 36mgCalcium: 100mgIron: 3mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Vegan Recipes, Vegetarian Main Dishes, Vegetarian Recipes main dishes, pineapple, tofu

    Reader Interactions

    Comments

    1. Kelley says

      March 06, 2016 at 6:58 pm

      I've never thought of stir-frying kumquats, but that is genius!

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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