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pineapple tofu bite size
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Sweet and Sour Pineapple Tofu with Veggies

Asian-inspired sweet and sour tofu with pineapple, sweet peppers, black mushrooms and almonds.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 4 people
Calories: 433kcal
Author: Adriana Z.


...for the sauce...



  • Soak the mushrooms and the almonds separately in 1 cup of water each.
  • Cut the pineapple in half and score the pulp into 1 cm cubes. Carefully scoop out the cubes, save the juice and set both aside.
  • Cut red peppers into 1 inch squares and set aside as well.
  • Finely slice the chili pepper, grate both the ginger and the garlic and set aside.
  • Cube the tofu and coat it in corn starch.
  • In a large pan heat 1 tbsp of sesame oil, add the tofu and fry until golden and crispy. Remove the tofu from the pan.
  • In the same pan heat a dash of olive oil, then stir fry the red peppers for aroud 5 minutes.
  • Wash and roughly chop the soaked mushrooms, add it to the pan with the peppers and stir fry all together for another 3-4 minutes. Set aside.
  • Add another dash of sesame oil, and stir fry the pineapple cubes until caramelized. Set aside.
  • Peel the almonds by simply press each of them between two fingers. Toast on a very hot pan for around 1 minutes on both sides. Set aside.
  • The sauce. In a bowl combine corn starch, ginger, garlic, chili pepper, soy sauce, pineapple juice and hosin sauce. Whisk well. Add the vegetable stock, whisk again, then heat on a pan until it thickens (4-5 minutes).
  • Mix in the crispy tofu, the stir fried veggies, the caramelized pineapple and the toasted almond. Cook for a couple of minutes then serve into the pineapple bowls topped with sesame seeds, chili pepper and spring onions.


Calories: 433kcal | Carbohydrates: 65g | Protein: 12g | Fat: 16g | Saturated Fat: 2g | Potassium: 547mg | Fiber: 7g | Sugar: 30g | Vitamin A: 1327IU | Vitamin C: 165mg | Calcium: 167mg | Iron: 3mg