Pineapple Tofu Recipes
TERIYAKI TOFU WITH PINEAPPLE
Teriyaki and tofu work very well together. The tofu soaks up the sauce so well and when mixed with the pineapple it adds a tangy bite. Serve on a bed of steamed rice!
Provided by veggigoddess
Categories World Cuisine Recipes Asian
Time P1DT1h30m
Yield 4
Number Of Ingredients 3
Steps:
- Cut tofu into bite sized pieces and place it in a deep baking dish; add pineapple. Pour in teriyaki sauce. Refrigerate for at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 20 minutes, or until hot and bubbly.
Nutrition Facts : Calories 272.3 calories, Carbohydrate 31.5 g, Fat 7.5 g, Fiber 2.7 g, Protein 22.2 g, SaturatedFat 1.1 g, Sodium 5531.9 mg, Sugar 24.4 g
VEGAN CRISPY HAWAIIAN GARLIC TOFU
Crispy tofu and jalapenos tossed in a sweet and salty Hawaiian garlic sauce.
Provided by Lauren Hartmann
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Make sure you prep your tofu, by pressing it first, either in a tofu press, or by placing the tofu on some paper towels and placing something heavy on top. Press for at least 15 minutes, but the longer the better, and you can even do it the day before or the morning of.
- When ready to make the tofu, start with the sauce. In a small sauce pan, whisk together the soy sauce, pineapple juice, agave, 3 Tbsp. of water, chopped garlic and grated ginger. Heat on low.
- Bring to a simmer, then in a small bowl, whisk together 1 tsp. of corn starch and 1 tsp. of water. Until the corn starch has dissolved in the water. Add that to the sauce. Whisk to combine and continue to simmer for a minute until the sauce thickens. Once the sauce is nice and thick, turn off the heat. Try to keep it warm by covering it.
- While the sauce is simmering you can start making the tofu and jalapenos.
- Now in medium sized mixing bowl, combine the flour, 1/2 c. corn starch and salt. Stir to combine. Then cut the pressed tofu into cubes and toss all of the tofu into the corn starch/flour mixture to coat, then toss the jalapeno slices into the mixture as well.
- Then heat about 1/2 an inch of light oil in a skillet on medium high. Once the oil is hot, shake the excess flour/corn starch off of the tofu, then fry the tofu and jalapenos on each side until the tofu is brown and very crispy on all sides, this will take a few minutes on each side. Remove the tofu and jalapenos from the oil once they are crispy.
- Now, toss the tofu and jalapenos into the sauce, heating the sauce back up on low if needed. Serve immediately with rice and/or veggies.
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SIMPLE CURRY TOFU AND PINEAPPLE - VEGANOSITY
From veganosity.com
Reviews 28Total Time 35 minsEstimated Reading Time 5 mins
- Heat the oil in a large skillet on medium-high heat. When the oil is hot, add the onions and garlic and flash fry for approximately 2 minutes. Add the tofu, pineapple, peas, and coconut milk and stir until the milk is uniform. You shouldn’t see clumps of the thick milk sitting in the pan. Add the curry, cumin, turmeric, ginger, nutmeg, cardamom, and salt and stir until fully combined. The broth should be a beautiful golden color. Bring to a boil and reduce to a low simmer for approximately 20 minutes. Stir frequently. The liquid will reduce and the broth will thicken. Sprinkle the cilantro and stir well.
STIR FRIED TOFU WITH PINEAPPLE & PEPPERS- EASY VEGAN ASIAN ...
From greenbowl2soul.com
5/5 (7)Total Time 25 minsCategory Main CourseCalories 367 per serving
- Put the tofu cubes in a bowl, add soy sauce, and pineapple juice. Toss well. Spread on a baking sheet and bake in a pre-heated oven for around 15 minutes at 200° C.
- In a bowl mix soy sauce, pineapple juice, tomato ketchup, vinegar, sriracha, and water. Keep aside.
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VEGAN CHINESE PINEAPPLE TOFU BOWL RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine AsianCategory Side Dish, Main CourseServings 2Total Time 20 mins
- Pat dry tofu and cut into small cubes. Mix corn starch with water in a wide bowl until well combined. Add tofu and mix to coat well. Set aside.
- Heat 2-3 tbsp oil in a shallow, non-stick pan. Add tofu in two batches and fry until crisp and light brown from all sides.Drain on a plate lined with paper towel.
- In a sauce pan, combine all pineapple glaze ingredients except corn starch. Cook on medium heat until sauce is bubbling and has started thickening, about 4-5 minutes.
- Mix corn starch with 1 tbsp water, mix fully then add into cooking sauce and stir to combine. Continue cooking for 3 minutes or until sauce looks glossy and thick.
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From crowdedkitchen.com
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- Heat a large pan or wok to medium and add sesame oil. When hot, add scallions and sauté for a minute or two, until softened. Add tofu and continue cooking for 5 minutes.
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PINEAPPLE BBQ TOFU BOWLS (VEGAN) - SWEET PEAS AND SAFFRON
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4.8/5 (5)Total Time 35 minsCategory LunchCalories 301 per serving
- Remove tofu from package, draining extra liquid. Sandwich the tofu between two paper towels on a plate. Top with a second plate and place a heavy object, such as a 28 oz can, on top. Press for at least 30 minutes to remove extra liquid.
GRILLED LEMON PINEAPPLE TOFU - WHERE YOU GET YOUR PROTEIN
From whereyougetyourprotein.com
5/5 (6)Total Time 1 hr 5 minsCategory Main DishesCalories 246 per serving
- Press tofu to remove excess moisture. (I love my tofu press.) If you don't have a press, sandwich the tofu between 2 plates and place a semi-heavy object on top. Make sure not to crush the tofu.
- While the tofu is being pressed, prep the marinade. In a 9x13 inch glass dish, whisk together the marinade ingredients: lemon juice, pineapple juice, tamari, sugar, turmeric and cilantro.
- Now slice the tofu into triangle filets. Cut the tofu in half diagonally then slice 3 even filets from each half. Place the filets between 2 tea towels or paper towels and gently press out any extra moisture with your hands.
- Position the filets single layer in the marinade. Spoon marinate over the top of each piece of tofu. Set aside to marinate for at least 1 hour, but overnight will definitely yield more flavor.
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From myrecipes.com
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- Place tofu between paper towels until barely moist. Heat 1 tablespoon oil in a large nonstick skillet or stir-fry pan over medium-high heat. Add tofu, and cook 8 minutes or until golden. Sprinkle with salt. Remove tofu from pan.
- Heat 1 tablespoon oil in pan over medium-high heat. Add bell pepper and onions, and sauté 2 minutes. Add peas, and sauté 30 seconds. Stir in rice, and cook 2 minutes. Add tofu, 2 tablespoons cilantro, and pineapple; cook 1 minute, stirring gently. Remove from heat. Stir in soy sauce and peanuts. Sprinkle with 2 tablespoons cilantro.
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From veggieinspired.com
4.9/5 (12)Calories 176 per servingCategory Entrées
- Pour the marinade into a plastic Ziploc bag: 2 tbsp soy sauce, 2 tbsp pineapple juice and 1/2 inch of fresh peeled ginger. Add the cubed tofu and mix around so it's all covered with marinade. Place in the fridge for at least 30 minutes.
- When the tofu is done marinating, remove the tofu and place in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping each piece half way through the cooking time.
PINEAPPLE TOFU STIR-FRY RECIPE - WEBMD
From webmd.com
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- Whisk the reserved 3 tablespoons pineapple juice, vinegar, soy sauce, ketchup and sugar in a small bowl until smooth. Place tofu in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 5 minutes. Add cornstarch to the remaining sauce and whisk until smooth.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the skillet using a slotted spoon. Whisk any remaining marinade into the bowl of sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a plate.
- Add the remaining 1 teaspoon oil to the skillet and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add bell pepper and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple chunks (or tidbits) and cook, stirring gently, until heated through, about 2 minutes more.
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- Stir the vegetable broth, cider vinegar, maple syrup, soy sauce, sriracha, garlic, pineapple, and bell pepper together in small saucepan and place it over medium heat.
- Bring the mixture to a simmer. Lower the heat and allow it to simmer for 15 minutes, stirring occasionally.
- While sauce simmers, whisk the cold water and 1 tablespoon of cornstarch together in a small bowl. Set it aside.
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PINEAPPLE GLAZED TOFU - PLANT-BASED ON A BUDGET
From plantbasedonabudget.com
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- Wrap the drained tofu blocks individually in clean hand towels and stack some books on each of them for 10 minutes. For extra weight, I also take my 8-pound dumbbells and place them on each stack of tofu and books. After 10 minutes, change the towels and continue pressing them for another 30 minutes.
- While the tofu is being pressed, place the soy sauce, liquid smoke, and garlic powder in a bowl and whisk together.
- After 30 minutes have passed, place the tofu blocks side-by-side in a rectangular storage container and score the tofu by making 1/2-inch deep diagonal cuts that create a diamond pattern. At the tip of each diamond, stick a whole clove. Pour the soy sauce mixture, add the lid to the storage container, shake it up. Let it marinate for 30 minutes, shake it again, and allow it to sit for another 15 minutes.
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- Before you start, press the extra-firm tofu with a heavy object for at least 20 minutes. Then dab with a paper towel and cut the tofu into cubes.To a large add the tofu cubes. Then add 2 tablespoons soy sauce, 1 tablespoon pineapple juice and 2 teaspoons sambal oelek (or any hot chili sauce). Mix to combine until all tofu is coated with the marinade. Let rest for 5 minutes.
- Meanwhile, in a measuring jar or bowl, mix together all ingredients for the sauce- 1 cup pineapple juice, 2 tablespoons soy sauce. 2 tablespoons brown sugar, 1 teaspoon sambal oelek, 2 teaspoons finely chopped ginger and 1 teaspoon finely chopped garlic.Set it aside.
- Now, press the saute button on the Instant Pot. Once it displays hot add 2 tablespoons of oil (I used avocado oil) and then add the tofu pieces in a single layer into the pot.Cook undisturbed for around 2 minutes on one side and then flip and cook the other side undisturbed for another 2 minutes.
- Add in the prepared sauce and also any leftover marinade that might have been left behind from the bowl of tofu. Use a wooden spatula to scrape down the bottom of the pot since some of the tofu might have got stuck while sauteing it.
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- Whisk the reserved 3 tablespoons pineapple juice, vinegar, soy sauce, ketchup and sugar in a small bowl until smooth. Place tofu in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 5 minutes. Add cornstarch to the remaining sauce and whisk until smooth.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the skillet using a slotted spoon. Whisk any remaining marinade into the bowl of sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a plate.
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From trialandeater.com
5/5 (2)Total Time 15 minsCategory EntreeCalories 436 per serving
- Meanwhile, in a small pot add pineapple juice, brown sugar, cornstarch, soy sauce, rice vinegar and a few chopped fresh mint leaves. Bring to a boil, then reduce heat to low and simmer for 5 minutes until thickened.
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From simplyquinoa.com
4.7/5 (3)Total Time 30 minsCategory Main CourseCalories 169 per serving
- Start by pressing the tofu for about 15 minutes. Place the tofu on a paper towel-lined plate, cover the tofu with another paper towel and put something heavy on top of it (a cookbook works well). Set aside.
- While the tofu is pressing, cut the pineapple, peppers and onions into 1" pieces, and remove the stems from the mushrooms.
- Skewers the pineapple, tofu and veggies onto metal skewers and place the skewers on a baking sheet.
GRILLED TOFU SKEWERS + PINEAPPLE-TERIYAKI SAUCE - THE ...
From simple-veganista.com
5/5 (2)Calories 290 per servingEstimated Reading Time 4 mins
- Drain tofu and place between a clean double folded kitchen towel, or paper napkins. Place a medium stainless steel pot on top to help press the tofu, releasing it of excess moisture. If using super-firm tofu, skip this step. Let set while making the sauce. If using bamboo skewers, at this time you may also like to soak them in water to keep them from burning on the ends.
- In a small saucepan, add coconut amino’s/tamari, pineapple juice, garlic, ginger and optional sweetener, bring to a boil, reduce heat and cook on low for 1 minutes. In a small bowl, mix together the cornstarch/tapioca powder with the water until smooth. Add the mixture to the teriyaki sauce and cook another minute, or until sauce thickens. Remove from heat, cover and set aside. If you like your teriyaki sauce on the sweeter side, add an extra tablespoon or two of your preferred sweetener.
- Cut tofu into 3/4 – 1 inch cubes, place in a shallow baking dish and add about 1/3 – 1/2 of the sauce, gently toss to coat tofu, cover and let marinate for at least 30 minutes. Chop and prep the veggies. Thread tofu & veggies on the skewers, distributing evenly, in whatever order you like.
- Turn on grill to medium high and coat with oil. Once grill is nice and hot, add skewers and cook, turning every so often, until tofu is slightly charred and vegetables are fork tender (or al dente if you prefer), about 8 minutes. Brush with a little sauce on the skewers while cooking if you like. Just be sure to save some for dipping later or adding over top of your grain.
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- Mix the marinade ingredients in a bowl, brush some of the mixture over the skewers and place on the bbq. turning them often until slightly browned on all sides.
- Heat some oil in a pan and add your garlic and ginger. Cook for a minute or so before adding the rest of the marinade and a splash of water. Heat until the sauce has thickened.
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5/5 (4)Total Time 2 hrs 15 minsCategory DinnerCalories 300 per serving
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5/5 (1)Total Time 2 hrs 45 minsCategory Main Course, Side DishCalories 105 per serving
- Cut four 1/4 inch thick rounds from pineapple; set aside. Cut remaining pineapple into large chunks. In a food processor, combine pineapple chunks, scallions, chile, thyme, garlic, allspice, and olive oil and pulse until almost smooth.
- Place tofu and reserved pineapple slices in shallow dish. Cover with pineapple marinade, turn to coat. Cover with plastic wrap and refrigerate 1–2 hours. (Don't refrigerate longer than that or the pineapple juice will make the tofu mushy.)
- Heat grill to medium-high and brush or spray with olive oil. Brush excess marinade from tofu and pineapple and place on grill. Cook approximately 8 minutes (or until lightly browned), turn, and cook the other side for approximately 8 minutes more. Serve with leftover marinade.
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