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crispy sweet and sour tofu
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5 from 2 votes

Pineapple Tofu

In the mood for Chinese takeout? Before you make that order, consider making this homemade Sweet and Sour Tofu with Pineapple! Just imagine, crispy fried tofu squares covered in an irresistible sweet and sour sauce.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: Chinese
Author: Leondra Madden

Ingredients

  • 1 12 oz. block extra firm tofu
  • 1 ½ tsp. liquid aminos/soy sauce reduced sodium
  • ½ tsp paprika
  • 1 tsp all-purpose chicken seasoning
  • 1 pinch of cumin
  • 3 tbsps. Oil
  • 1 medium yellow onion chopped
  • 1 medium bell pepper chopped
  • 1 medium carrot chopped
  • ¼ cup scallions diced
  • 3 cloves garlic minced
  • 2 tbsps. liquid aminos/ soy sauce reduced sodium
  • 2 tbsp ketchup/1 tbsp tomato paste
  • 1-2 tbsps. maple syrup
  • 1-2 tbsps. White vinegar or rice vinegar
  • 1 tsp ginger freshly grated
  • ½ cup pineapple chunks
  • 2 tbsp cornstarch or arrowroot powder

Cornstarch slurry

  • 2 tbsp cornstarch or arrowroot powder
  • ½ cup water/ pineapple juice

Instructions

  • Press tofu in a tofu press or wrap in a dishcloth for 1 hour to remove most of the liquid. Freeze overnight, thaw and pat dry with a paper towel or dishcloth.
  • Cut into cubes and place in a resealable plastic bag. Add liquid aminos, all-purpose chicken seasoning blend, paprika, and cumin and then shake the bag until evenly distributed.
  • Allow this to marinate for about an hour if you have the time.
  • Add cornstarch to the tofu and shake the bag until all the cubes are covered in cornstarch.
  • Chop yellow onion, bell pepper, scallions and carrot. Finely mince garlic and set aside.
  • Chop the pineapple into chunks/ cubes along with a grated thumb of ginger. Set aside.
  • Heat a neutral-flavoured oil in a skillet over medium heat. Add tofu cubes and allow to fry on each side for 3-5 minutes or until crispy and golden brown.
  • Remove tofu and place them on a paper-towel-lined plate.
  • In the same skillet, add chopped veggies and sauté for 2-3 minutes.
  • You are now going to add liquid aminos, water/pineapple juice, ketchup, maple syrup and vinegar.
  • To make the cornstarch slurry, add the cornstarch to cold water/pineapple juice, mix well then slowly pour it into the pot while mixing.
  • Once the sauce begins simmering, add grated ginger and pineapple chunks.
  • Simmer for five minutes. Add tofu, mix until the sauce has been evenly distributed and remove from flame.
  • Serve warm with your side dish and a garnish of choice, enjoy!