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Pineapple Tofu Curry Recipe

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4.2 from 13 reviews

This vibrant Pineapple Tofu Curry is a flavorful and nutritious vegan dish that combines crispy baked tofu with a rich, tropical curry sauce made from coconut milk, Thai red paste, and pineapple chunks. Enhanced with fresh vegetables like red bell pepper and green beans, it’s a perfect 40-minute meal that offers a delicious balance of sweet, spicy, and savory flavors, garnished with fresh cilantro and served over rice.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Tofu

  • 12 oz (400 g) extra firm tofu, pressed for at least 30 minutes
  • 1 tablespoon tamari sauce
  • 1 teaspoon canola oil

Curry Sauce

  • 2 tablespoons coconut oil
  • 1 medium red bell pepper, sliced
  • 3.5 oz (100 g) fine green beans, sliced
  • 2 large garlic cloves, chopped
  • 1 tablespoon fresh ginger, chopped
  • 3 tablespoons Thai red paste
  • 1 can (15 oz / 435 g) pineapple chunks in juice, drained
  • 1 can (14 fl. oz / 400 ml) full-fat coconut milk
  • Fresh cilantro (coriander) to garnish

Instructions

  1. Prepare and bake tofu: Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper. Cut the pressed tofu into 1-inch pieces. Toss the tofu with tamari sauce and canola oil to evenly coat. Arrange the tofu pieces in a single layer on the baking tray and bake for 20 minutes until crispy, flipping the tofu halfway through to ensure even browning.
  2. Optional air frying method: Alternatively, air fry the tofu according to your air fryer’s instructions or by following a crispy tofu air fryer recipe for a quicker or oil-free option.
  3. Sauté vegetables: While the tofu is cooking, heat the coconut oil in a large, deep pan over medium heat. Add the sliced red bell pepper and green beans, and stir-fry for 3-4 minutes until they begin to soften but still retain some crunch.
  4. Add aromatics and Thai paste: Add the chopped garlic and ginger to the pan and cook for another minute until fragrant. Then stir in the Thai red paste and cook for an additional minute to release its flavors.
  5. Incorporate pineapple: Stir in the drained pineapple chunks and cook for 2-3 minutes until they become slightly caramelized, enhancing their sweetness and flavor.
  6. Simmer curry sauce: Pour in the full-fat coconut milk and bring the mixture to a boil. Reduce the heat to low and let it simmer gently for about 10 minutes or until the sauce thickens to your desired consistency.
  7. Combine tofu and finish: Transfer the baked tofu into the curry pan and gently stir to combine all ingredients. Taste and season the curry as needed. Garnish with fresh cilantro before serving.
  8. Serve: Serve the pineapple tofu curry warm over your favorite rice or grain for a complete meal.

Notes

  • Pressing the tofu well before cooking ensures it crisps up nicely.
  • Using full-fat coconut milk provides a richer, creamier texture to the curry.
  • You can substitute tamari with soy sauce if not gluten-sensitive.
  • The Thai red paste varies in spiciness; adjust quantity to taste.
  • For a gluten-free dish, confirm that the tamari sauce is certified gluten-free.
  • This recipe can be made oil-free by air frying the tofu and using minimal or no oil in the curry vegetables.
  • Leftovers store well in the fridge for up to 3 days and can be reheated gently on the stove.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Thai
  • Diet: Vegan

Find it online: https://recipeteach.com/pineapple-tofu-curry-recipe/