Crispy Pineapple Tofu

Check out this tasty tofu recipe coated in a delicious sauce!

(1) 16 oz block Tofu
1/2 tsp of Garlic Powder
1/2 tsp Onion Powder
Salt & Pepper to taste
5 Tbsp Cornstarch
Salt & Pepper to taste
1 – 1 1/4 cups Organic Canola Oil or other neutral high heat Oil for frying

1 1/2 cups Red Bell Pepper chopped
1 cup Red Onion chopped
3 Green Onions sliced into 1 1/2” pieces (reserve some of the green parts for garnish)
1 cup Pineapple chunks (I used organic canned in 100 percent juice and reserved the juice for the sauce)
2 cloves of Garlic minced
1 small knob of Ginger grated
1 1/2 Tbsp of Sesame Oil for cooking

3/4 cup Pineapple Juice
1/2 cup Water
2 Tbsp Soy Sauce
2 Tbsp Rice Vinegar
2 Tbsp Ketchup
1 Tbsp Sugar
Salt & Pepper to taste
Cornstarch Slurry (1 Tbsp cornstarch mixed with 1 Tbsp Water)


Make the Pineapple cooking sauce by mixing together the Pineapple Juice, Water, Ketchup, Rice Vinegar, Soy Sauce and Sugar. Set aside.

Prepare the Tofu for frying by either pressing it first and then cutting it into cubes or you can use pressed Tofu like I did.

Add the cubes of Tofu to a large bowl and toss with the Garlic Powder, Onion Powder, Salt, Pepper and 2 Tbsp of Cornstarch. Set aside while your Oil comes to temp

Heat 1 – 1 1/4 cups of Oil in a smallish pot with high walls. Bring the temp to about 350 degrees. You can use a thermometer or test the oil by placing the tip of a wooden chop stick in the oil and if it bubbles it’s ready.

Spread out the remaining 3 Tbsp of Cornstarch onto a plate. Lightly coat all sides of the Tofu in the Cornstarch before placing into the hot oil. Let the Tofu cook for a couple of minutes turning if necessary until all sides take on a nice golden color. Cook in small batches to prevent the Oil temp from dropping too quickly

In a large skillet on med heat saute the Garlic and Ginger in Sesame Oil until both become fragrant. Add in the Red Pepper, Red Onion and Green Onions and cook until they become slightly tender. Remove from pan.