Veggie, Pineapple, and Tofu Stir Fry

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5 from 1 review

A sweet, tangy pineapple stir fry packed with vegetables and plant-based protein!




  • 1/4 cup pineapple juice**
  • 2 tablespoons rice wine vinegar
  • 1/3 cup soy sauce
  • 1 and 1/2 teaspoons sesame oil
  • 1 and 1/2 tablespoons cornstarch
  • 3 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 1 tablespoon maple syrup
  • pinch red pepper flakes (optional)


  • 1 tablespoon neutral oil
  • 2 sweet bell peppers, chopped
  • 1/2 red onion, chopped
  • 1 cup frozen shelled edamame
  • 2 cups pineapple chunks*


  • cooked brown or white rice
  • 23 green onions, sliced thin
  • sesame seeds


  1. TOFU: Make your tofu and set aside.
  2. SAUCE: Mix all of your sauce ingredients with a whisk in a small bowl. Set aside.
  3. VEG & FRUIT: Heat your oil in a large pan over medium heat. Once hot, add your peppers and onion and cook until tender, 5-8 minutes.
  4. Toss in your shelled edamame, pineapple chunks, and prepared tofu and toss to heat through.
  5. Pour your sauce on top of the veg/tofu mixture and toss. Cook until the sauce thickens, about 1 minute. Carefully taste, and season with salt and/or pepper if needed.
  6. Remove your mixture from the heat. Spoon over your cooked rice, top with green onions and sesame seeds!


* I used frozen pineapple chunks, but feel free to use canned or fresh.

** I found a carton of pineapple juice at my grocery store, but you can also use the juice from canned pineapple here. Just make sure the only ingredient is pineapple juice!

Sauce adapted from Erin Lives Whole.

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