Spicy Pineapple Tofu with Lime Cabbage (Printable)
Crispy tofu cubes glazed in a sticky, sweet-spicy pineapple sauce served atop a refreshing and zesty lime cabbage slaw.
# List of ingredients:
→ For the Spicy Pineapple Tofu
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 1 tbsp cornstarch
03 - 2 tbsp vegetable oil
04 - 1 cup fresh pineapple, diced
05 - 2 tbsp soy sauce
06 - 1 tbsp sriracha or chili garlic sauce
07 - 2 tbsp maple syrup or agave nectar
08 - 1 tbsp rice vinegar
09 - 1 garlic clove, minced
10 - 1 tsp grated fresh ginger
→ For the Lime Cabbage Crunch
11 - 2 cups purple cabbage, finely shredded
12 - 1 cup green cabbage, finely shredded
13 - 1 large carrot, julienned
14 - 2 green onions, thinly sliced
15 - 1/4 cup fresh cilantro, chopped
16 - 2 tbsp lime juice
17 - 1 tbsp olive oil
18 - 1 tsp maple syrup or agave nectar
19 - Salt & freshly ground black pepper, to taste
→ For Serving & Garnish
20 - 1/4 cup roasted peanuts or cashews, chopped
21 - Extra lime wedges
22 - Fresh cilantro leaves
# Steps:
01 - Toss the cubed tofu with cornstarch until evenly coated on all sides.
02 - Heat vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until golden and crisp on all sides, approximately 7–9 minutes. Remove tofu from the pan and set aside.
03 - In the same pan, add a splash more oil if needed. Sauté minced garlic and grated ginger for 30 seconds. Add the diced pineapple and cook for 2–3 minutes until slightly caramelized.
04 - Stir in the soy sauce, sriracha, maple syrup, and rice vinegar. Let the mixture simmer for 2 minutes.
05 - Return the crispy tofu to the pan. Toss everything together to coat the tofu in the spicy pineapple sauce. Cook for another 2–3 minutes until the sauce becomes sticky and glossy, then remove from heat.
06 - Meanwhile, in a large bowl, combine the purple cabbage, green cabbage, carrot, green onions, and chopped cilantro.
07 - In a small bowl, whisk together the lime juice, olive oil, maple syrup, salt, and pepper. Pour this dressing over the cabbage mixture and toss until evenly coated.
08 - To serve, divide the lime cabbage crunch among plates. Top with the spicy pineapple tofu. Garnish with chopped nuts, extra fresh cilantro leaves, and lime wedges.
# Expert Advice:
01 -
- You get that perfect contrast between hot sticky tofu and cold crisp vegetables
- The sauce comes together in minutes and tastes like you ordered takeout
02 -
- Crowding the pan makes the tofu soggy so cook in batches if necessary
- Let the sauce reduce until it is thick or it will slide right off the tofu
03 -
- Use a cast iron skillet for the best crust on your tofu
- Let the slaw sit for ten minutes to soften slightly before serving