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Pineapple Cashew Tofu Stir-Fry Recipe
the recipe for easy vegan pineapple cashew tofu stir - fry with chopsticks
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thefoodietakesflight.com

Pineapple Cashew Tofu Stir-Fry

6 ratings
· 40min · 3 servings
Here’s a tasty and easy tofu stir-fry packed with a delicious juicy bite from the pineapple and that extra crunch from some cashews. The sauce for this Pineapple Cashew Tofu Stir-Fry is a delicate balance of fruitiness, tangy, savoury, and tiny of spice. This is perfect to satisfy those takeaway cravings! Serve your tofu with a warm bow of steamed rice for a hearty meal.
thefoodietakesflight
The Foodie Takes Flight | Vegan Asian Recipes

Ingredients

Produce
• 4 cloves Garlic
• 1 4- inch slice Ginger
• 1 Green bell pepper, small
• 3 Green onion
• 1 1/2 cup Pineapple
• 1 Red bell pepper, small
• 1 Red onion, medium
Refrigerated
• 500 g Tofu, extra firm
Condiments
• 2 tbsp Soy sauce
• 1/2 tbsp Sriracha
Pasta & Grains
• 1 Rice
Baking & Spices
• 2 tsp Cane sugar
• 1 tbsp Corn starch
• 1 Pinch Salt
• 1 Salt
• 1 Dash White pepper, ground
Oils & Vinegars
• 1 Neutral oil
• 2 tbsp Neutral oil
• 1 tbsp Rice vinegar
• 1 tbsp Sesame oil
Nuts & Seeds
• 1/2 cup Cashews, roasted plain or lightly salted
Beer, Wine & Liquor
• 1 tbsp Shaoxing wine
Other
• 2/3 cup Pineapple juice or liquid from the can (see notes)

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