Tropical Tofu Stir-Fry with Pineapple and Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Vibrant stir-fried tofu with sweet pineapple chunks and colorful bell peppers in a tangy soy-ginger glaze, perfect for a quick vegan meal. This asian fusion-inspired vegan (vegan) ready in about 30 minutes pairs block firm tofu, pineapple chunks, sliced green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 14 oz firm tofu to remove excess moisture, then cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat and add tofu cubes, frying for 6-8 minutes until golden and crispy on all sides. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 3 minced garlic cloves and 1 tbsp grated fresh ginger; sauté for 30 seconds until fragrant. Add 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 1 cup pineapple chunks; stir-fry for 4 minutes until peppers are slightly tender.
  3. Step 3: Stir together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1 tsp sesame oil in a bowl, then pour over the vegetables. Add the tofu back to the skillet and stir gently.
  4. Step 4: Mix 1 tbsp cornstarch with 2 tbsp water and pour into the skillet, cooking for 1-2 minutes until the sauce thickens and coats the tofu and vegetables.
  5. Step 5: Remove from heat, sprinkle with 3 sliced green onions and 1/4 cup toasted cashews if using. Serve immediately over steamed rice or noodles.

Equipment for this recipe

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Frequently asked questions

How long does Tropical Tofu Stir-Fry with Pineapple and Bell Peppers take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tropical Tofu Stir-Fry with Pineapple and Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep block firm tofu from drying out.

Can I substitute ingredients in Tropical Tofu Stir-Fry with Pineapple and Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tropical Tofu Stir-Fry with Pineapple and Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tropical Tofu Stir-Fry with Pineapple and Bell Peppers vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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