This sweet and sour tofu is a dish full of aroma and layers of taste, where the sweet and sour flavor takes center stage, while chili adds just the right touch of heat. I love the variety of textures in this pineapple tofu stir fry – the softness of rice and tenderized nuts contrasts with the crunchiness of tofu and mung beans, making every bite a delightful experience.

Vegetables

You can add any vegetables you like – broccoli or bell peppers work wonderfully in this vegan stir fry with pineapple. The trick is to stir-fry them quickly over high heat so they stay slightly firm and get a lovely charred flavor. After adding garlic and ginger, don’t cook too long – just let the aroma bloom, then pour in the sauce. From this point, the dish practically finishes itself.

Tofu

For the perfect pineapple tofu, let the tofu cook on one side until golden and crispy. Only flip the tofu once this crispy crust has formed. Coating it with cornstarch gives it a delightful crust. Always add tofu to preheated oil so it doesn’t absorb too much. You can also bake it for a lighter version, but frying is faster and gives that irresistible crispiness. Keep the pieces reasonably large so the inside stays soft, creating a perfect contrast.

Garnish

Here’s where you can get creative. I like adding a little chives for color and texture. Mung bean sprouts are ideal in this tofu stir fry, as they add crunch without overpowering the flavor. A sprinkle of sesame seeds not only enhances the taste but also makes the dish look stunning.