Vegan Pineapple Stir Fry with Baked Tofu
Ingredients
For the baked tofu
- 1 pack firm tofu, cubed
- 2 tablespoons light soy sauce
- 2 tablespoons pineapple juice
- 1/2 inch piece ginger, peeled
For the pineapple stir fry
- 3 cloves garlic, minced
- 1/2 inch piece ginger, peeled and minced
- 3 scallions, sliced
- 2 cups pineapple, cubed
For the stir fry sauce
- 3 tablespoons tomato sauce
- 3 tablespoons light soy sauce
- 2 tablespoons pineapple juice
- 1 tablespoon maple syrup
- 1 tablespoon rice wine vinegar
- 1 tablespoon cornstarch + 1 tablespoon water
Preparation
Add all the marinade ingredients into a zip lock bag with the tofu. Shake the bag to coat. Let marinate in the fridge for at least 30 minutes.
Preheat the oven to 200°C and line a baking tray with baking paper.
When the tofu is done marinating, spread it onto the baking tray and bake for 27 minutes, flipping halfway through.
In a small bowl, whisk together the stir fry sauce ingredients and set aside.
Heat a skillet over medium heat and add 2 tablespoons of water. Add the ginger and garlic, and sauté for 3 minutes until fragrant.
Add 1/4 cup of water, cover, and let it cook for 6 minutes. Add the scallions and pineapple chunks, and cook for an additional 2-3 minutes.
Add the stir fry sauce and mix well. Then, add the baked tofu and mix again.
Serve over rice.
