Pineapple Ginger Tofu Bowl (Printable)
Crispy glazed tofu with pineapple ginger sauce served over rice alongside crunchy sesame slaw for a satisfying Asian-inspired meal.
# What You’ll Need:
→ Tofu & Marinade
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp neutral oil (such as canola or sunflower)
04 - 1/4 tsp salt
→ Pineapple Ginger Sauce
05 - 1 cup pineapple juice
06 - 2 tbsp soy sauce (use tamari for gluten-free)
07 - 1 tbsp rice vinegar
08 - 2 tbsp maple syrup or agave nectar
09 - 1 tbsp fresh ginger, grated
10 - 2 garlic cloves, minced
11 - 1 tbsp cornstarch mixed with 2 tbsp water
→ Sesame Slaw
12 - 2 cups shredded red cabbage
13 - 1 cup shredded carrots
14 - 1/2 cup thinly sliced cucumber
15 - 2 green onions, thinly sliced
16 - 2 tbsp toasted sesame seeds
17 - 2 tbsp rice vinegar
18 - 1 tbsp sesame oil
19 - 1 tsp soy sauce
20 - 1 tsp maple syrup
→ For Serving
21 - 3 cups cooked jasmine or brown rice
22 - Fresh cilantro, roughly chopped
23 - Extra sesame seeds
24 - Lime wedges
# How-To Steps:
01 - Toss the cubed tofu with cornstarch and salt until evenly coated, ensuring each piece is fully covered for optimal crispiness.
02 - Heat the oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crisp on all sides, approximately 8–10 minutes. Remove tofu from skillet and set aside.
03 - In the same skillet, combine pineapple juice, soy sauce, rice vinegar, maple syrup, ginger, and garlic. Bring the mixture to a simmer over medium heat.
04 - Stir in the cornstarch-water slurry, whisking constantly until the sauce thickens and becomes glossy, about 2–3 minutes.
05 - Return the cooked tofu to the skillet and toss to coat thoroughly in the sticky sauce. Cook for 2 additional minutes, then remove from heat.
06 - In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, and maple syrup until fully combined.
07 - In a large bowl, combine shredded cabbage, carrots, cucumber, green onions, and sesame seeds. Pour dressing over vegetables and toss well until evenly coated.
08 - Divide cooked rice among 4 bowls. Top with sticky pineapple ginger tofu and a generous scoop of sesame slaw. Garnish with fresh cilantro, extra sesame seeds, and lime wedges.
# Expert Advice:
01 -
- The crispy tofu paired with that sticky sweet and tangy sauce is honestly addictive
- Everything comes together in under an hour but tastes like takeout from your favorite spot
02 -
- Resist the urge to overcrowd the pan when cooking tofu or itll steam instead of crisp
- The sauce thickens fast once you add the slurry so keep whisking and dont walk away
03 -
- Cut your tofu cubes the same size so they cook evenly and look beautiful in the bowl
- Toast your sesame seeds in a dry pan for 2 minutes before using them anywhere in this recipe