Sweet Chile-Pineapple Glazed Tofu with Mixed Veggie Stir Fry
This recipe, like most stir fries, can be adapted to your tastes and what is fresh and available. The veggies are added based on how long they take to cook, and stir-fried until crisp-tender. Orange juice can be subbed for the pineapple juice, for a different spin.
Recipe type: Main dish
Cuisine: Asian
Serves: 4 servings
  • For the Glaze:
  • 1 cup pineapple juice
  • ½ cup water
  • 1 tablespoon sugar
  • 2-3 tablespoons chile garlic paste, such as sambal oelek (to taste depending on desired level of spiciness)*
  • 1 tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • 1½ tablespoons cornstarch
  • For the tofu:
  • 1 block medium-firm tofu (14 ounces), cut into 1-inch cubes
  • ¾ cups cornstarch
  • ¼ cup cornmeal
  • salt to taste
  • olive or coconut oil, for frying
  • For the stir fry:
  • 1 medium (or two small) onion, cut into bite-sized squares
  • 1 red bell pepper, sliced into short strips
  • 3 medium carrots, peeled and thinly sliced
  • 1 small head broccoli or broccolini, cut into bite-sized pieces (the stem may be thinly sliced)
  • 2 green onions, thinly sliced
  • 1 tablespoon olive or peanut oil
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 2 cups jasmine rice, cooked according to package directions
  1. For the glaze:
  2. Whisk all of the glaze ingredients in a small saucepan. Cook over medium-high heat, whisking constantly, until the glaze bubbles and thickens. Cover and set aside.
  3. Stir Fry the Vegetables:
  4. Heat the oil in a wok, large frying pan, or saucepan. Add the onions, bell pepper, and carrot and cook for 4-5 minutes, stirring often, until almost crisp-tender. Add the broccoli, soy sauce and sesame oil. Cook for an additional 2 minutes, or until all the vegetables are crisp-tender. Cover and set aside.
  5. Place the tofu on a plate lined with a few layers of paper towels to drain. Place a few layers of paper towels on top of the tofu, and press gently to extract more of the moisture. Once drained, season the tofu with salt.
  6. Mix the cornstarch with the cornmeal and salt in a small bowl. Fill a non-stick saucepan with 1½ inches of canola oil, and heat over medium-high heat until shimmering.
  7. Working in batches, toss the tofu in the cornstarch mixture to thoroughly coat. Fry the tofu immediately after coating until golden and crispy. Spread the tofu on a plate lined with a few layers of paper towels to drain.
  8. Put the fried tofu into the wok with the vegetables. Pour the glaze over, and gently toss until thoroughly coated. Garnish with the green onion and serve over rice while hot.
  9. *Sambal Oelek can be found in the Asian aisle of most grocery stores
Recipe by Spoon With Me at https://spoonwithme.com/sweet-chile-pineapple-glazed-tofu-with-mixed-veggie-stir-fry/