Sweet Chili Pineapple Tofu with Red Peppers

Sweet Chili Pineapple Tofu with Red Peppers – Quick Vegan Stir-Fry for Dinner

Looking for a quick and satisfying tofu stir-fry that’s bursting with flavor? This Sweet Chili Pineapple Tofu with Red Peppers hits every note—sweet, spicy, savory, and fresh. Whether you’re craving a flavorful vegan dinner or want to explore a new weeknight favorite, this stir-fry delivers vibrant color and taste with minimal effort.

Tropical Asian Inspiration

This dish was inspired by my first trip to Thailand, where sweet chili sauce and tropical fruits were a daily delight. Combining crispy tofu with sweet pineapple and crunchy red peppers, this recipe recreates those bright, bold flavors in a way that’s simple and accessible for home cooks. It’s the kind of dish you crave when you’re short on time but want big, restaurant-quality results.

Why You’ll Love It

• Sweet, savory, and spicy all in one bite
• Completely plant-based and easily made gluten-free
• Quick to prepare with simple pantry staples
• Beautiful presentation and perfect for entertaining

Quick Grocery List

For the Tofu Marinade & Stir-Fry:

• Extra-firm tofu
• Soy sauce
• Cornstarch
• Sesame oil

For the Sweet Chili Pineapple Sauce:

• Sweet chili sauce
• Rice vinegar
• Low-sodium soy sauce
• Garlic
• Ginger
• Lime juice
• Pineapple Juice (from can of chunks)

For the Vegetables:

• Red bell pepper
• Pineapple chunks (canned)

Optional for Serving:

• Jasmine or brown rice
• Sesame seeds
• Fresh cilantro

Things to Consider Before Preparing Your Meal

Prep & Cook Time:
Total time: 40 minutes (20 min prep + 20 min cook)

Equipment Checklist:

• Tofu press or heavy pan
• Non-stick skillet or wok
• Small saucepan
• Knife & cutting board
• Mixing bowls
• Measuring spoons and cups

Dietary Adjustments:

• Gluten-free? Swap soy sauce for tamari
• Nut-free and dairy-free as written
• Low-sodium? Use low-sodium soy sauce

Serving Size:
Serves 4

General Notes

• Make sure your tofu is well-pressed for a crispier bite.
• Use fresh pineapple for extra tang, but canned works just fine.
• The cornstarch in both tofu and sauce is essential for texture and thickness.

Sweet Chili Pineapple Tofu with Red Peppers – Easy Vegan Stir Fry with Crispy Tofu and Sweet Heat Sauce

DifficultyEasy

Servings4

Prep time15 minutes

Cook time20 minutes

Total time35 minutes

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Ingredients:

For the Tofu:

• 14 oz (400g) extra-firm tofu, pressed and cubed
• 1 tbsp soy sauce
• 2 tbsp cornstarch
• 1 tbsp neutral oil, (for pan-frying)

For the Sauce:

• 1/3 cup sweet chili sauce
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar or lime juice
• 1 tbsp pineapple juice, (from canned or fresh)
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1/2 tsp Optional: sriracha or chili flakes, (for added heat)

For the Stir-Fry:

• 1 red bell pepper, thinly sliced
• 1 cup pineapple chunks, (fresh or canned)
• Cilantro, (optional, for garnish)

Instructions:

• 1

  Prep and Cook the Tofu

  1. Press tofu for 10–15 minutes, then cut into 1-inch cubes.
  2. Toss tofu with soy sauce, then coat evenly with cornstarch.
  3. Heat oil in a nonstick skillet or wok over medium heat. Add tofu and cook for 6–8 minutes, turning occasionally until golden and crispy. Remove and set aside.
• 2

  Stir-Fry the Veggies

  1. In the same pan, add sliced red bell pepper and cook for 3–4 minutes until slightly tender but still crisp.
  2. Add pineapple chunks and sauté for 1–2 more minutes to caramelize slightly.
• 3

  3. Make and Add the Sauce

  1. In a bowl, whisk together all sauce ingredients.
  2. Add crispy tofu back into the pan with peppers and pineapple.
  3. Pour sauce over everything and toss to coat.
  4. Simmer for 2–3 minutes until the sauce thickens and glazes the tofu.
• 4

  4. Serve

  1. Garnish with chopped cilantro and sesame seeds.
  2. Serve hot over steamed rice, noodles, or quinoa.

Equipment

• Tofu press or paper towels + weight
• Large skillet or wok
• Knife and cutting board
• Mixing bowls
• Whisk or fork
• Measuring cups and spoons

Nutrition

Calories	350
Carbohydrates	32g
Cholesterol	0mg
Fat	18g
Fiber	4g
Protein	13g
Saturated Fat	2g
Sodium	680mg
Sugar	15g
Trans Fat	0g
Unsaturated Fat	15g

Substitutions

• Tofu: Try tempeh, seitan, or even chickpeas.
• Red bell pepper: Use green or yellow for a color twist.
• Sweet chili sauce: Mix sriracha with a little agave and vinegar if you’re out.

Variations

• Add snap peas, carrots, or broccoli for more veggie power.
• Toss in roasted cashews or peanuts for added crunch.
• Make it spicy by adding red pepper flakes or sliced Thai chilies.

Let’s Get Cooking (Pro Tips Only)

Step 1 – Pressing and Marinating Tofu:

• Freeze tofu beforehand and thaw for a chewier texture.
• Use paper towels and a heavy pan if you don’t have a press.

Step 2 – Cooking Tofu:

• Don’t overcrowd the pan—cook in batches if needed.
• Flip only once the tofu naturally releases from the pan.

Step 3 – Making the Sauce:

• Stir constantly once the cornstarch slurry is added.
• Taste before adding more lime or soy to balance flavors.

Step 4 – Cooking Vegetables:

• Keep veggies crisp-tender for texture.
• Cook onions first for a slight caramelized depth.

Step 5 – Final Assembly:

• Heat everything together just until warm, not soggy.

Nutrition Breakdown (Per Serving)

• Calories: 365 – A moderate, well-rounded meal that fits most diets.
• Carbohydrates: 41g – Mostly from pineapple and rice; swap rice for cauliflower for low-carb.
• Cholesterol: 0mg – Naturally cholesterol-free!
• Fat: 16g – Healthy fats from sesame oil and tofu.
• Fiber: 4g – From veggies and tofu; add brown rice to boost.
• Protein: 15g – Excellent plant-based protein count.
• Saturated Fat: 2g – Minimal, mostly from sesame oil.
• Sodium: 725mg – Use low-sodium soy to reduce.
• Sugar: 17g – Pineapple and sweet chili bring natural and added sugars.
• Trans Fat: 0g – No processed fats here.
• Unsaturated Fat: 13g – Heart-healthy fats in balance.

Storing and Reheating

• To Store: Keep stir-fry in an airtight container for up to 4 days.
• To Reheat: Warm in a skillet with a splash of water or microwave gently.
• To Freeze: Freeze tofu and sauce separately; veggies may get soggy.

Frequently Asked Questions (FAQ)

Q: Can I bake the tofu instead of frying it?
A: Yes—bake at 400°F for 25–30 minutes, flipping halfway through.

Q: Is fresh pineapple better than canned?
A: Both work well, but fresh gives a brighter flavor and firmer texture.

Q: How do I make this recipe gluten-free?
A: Just use tamari instead of soy sauce and check your chili sauce label.

Q: Can I meal prep this dish?
A: Absolutely! Cook tofu and sauce ahead, then sauté veggies just before serving.

Q: Is this recipe kid-friendly?
A: Yes—reduce or skip chili if needed, and serve with rice.

Q: What type of tofu works best?
A: Extra-firm tofu is ideal for crisping in a pan or oven.

Engage and Share

Did you try this Sweet Chili Pineapple Tofu with Red Peppers? Let me know how it turned out in the comments! Don’t forget to rate the recipe and tag your creation on social media. Looking for more tofu recipes – try some of these recipes:

• Thai Green Curry with Tofu and Lemongrass
• Crispy Tofu Stir-Fry with Tangy Orange Sauce
• Fiery Szechuan Pepper Tofu
• Aromatic Coconut Curry with Tofu and Cilantro
• Grilled Argentine Chimichurri Tofu Steaks