Thai Vegetarian Pineapple Stir-Fry

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Thai · 40 min · Tofu · vegetarian, vegan, dairy-free

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Ingredients

• 7 oz Firm tofu
• 1/2 cup Pineapple chunks
• 1 medium Bell peppers (mixed colors)
• 1 medium Carrots
• 2 Garlic cloves
• 1 1/2 tbsp Soy sauce
• 1/2 tbsp Sesame oil
• 1 tbsp Vegetable oil
• 1/2 tbsp Cornstarch
• 2 stalks Green onions
• 2 cups Cooked jasmine rice

Method (tap to check — screen stays awake)

1. Press and cube the tofu. In a small bowl, toss the tofu with cornstarch to lightly coat.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden and crispy, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add sesame oil. Sauté minced garlic until fragrant, about 30 seconds.
4. Add sliced bell peppers and carrots to the skillet. Stir-fry for about 4-5 minutes until vegetables are tender-crisp.
5. Add pineapple chunks and cooked tofu back into the skillet. Pour soy sauce over the mixture and stir well.
6. Cook for an additional 3-4 minutes, allowing flavors to meld and sauce to thicken slightly.
7. Chop green onions and sprinkle over the stir-fry. Serve hot over cooked jasmine rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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