Tropical Tofu Stir-Fry with Pineapple and Bell Peppers

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

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 recipe, ready in about 30 minutes, pairs firm tofu, pineapple chunks, red bell pepper 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.

Ingredients

• 14 oz block firm tofu
• 1 cup pineapple chunks
• 1 large sliced into strips red bell pepper
• 1 large sliced into strips yellow bell pepper
• 3 sliced green onions
• 1 tbsp grated fresh ginger
• 3 minced garlic cloves
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp mixed with 2 tbsp water cornstarch
• 1/4 cup toasted (optional) cashews

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

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.