Easy Sheet Pan Pineapple Tofu
A simple, flavorful sheet pan meal with caramelized pineapple, tofu, and vegetables.
Servings: 4 servings
Equipment
Ingredients
- 1 block (14 oz) extra-firm tofu patted dry and cut into 1-inch cubes
- 2 tablespoons cornstarch
- 2 tablespoons oil vegetable, avocado, or olive oil
- 1/4 cup pineapple juice use juice from canned pineapple
- 2 tablespoons soy sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon fresh lime juice
- 1 clove garlic crushed
- Optional 1 teaspoon fresh ginger grated
- 1 can (20 oz) pineapple chunks drained
- 1 red bell pepper roughly chopped
- 1 green bell pepper roughly chopped
- 1 red onion roughly chopped
- Optional 1-2 jalapeños roughly chopped
For servings (optional):
- green onions and sesame seeds
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pat the tofu dry with paper towels to remove excess moisture. Cut into bite-sized cubes (about 1-inch pieces).
- In a large bowl, toss the tofu cubes with cornstarch and oil until evenly coated.
- Spread the tofu in a single layer on the prepared baking sheet. Bake for 20 minutes until the tofu is golden and crispy on the edges.
- While the tofu bakes, whisk together the pineapple juice, soy sauce, sweet chili sauce, lime juice, crushed garlic, and grated ginger in a small bowl.
- Remove the baking sheet from the oven. Add the chopped bell peppers, red onion, pineapple chunks, and jalapeños (if using) to the pan with the tofu. Pour the sauce evenly over everything and toss gently to coat.
- Return to the oven and bake for an additional 40 minutes, stirring halfway through, until the vegetables are tender and caramelized and the sauce has thickened slightly.
- Serve over rice and garnish with green onions and sesame seeds, if desired.
- For meal prep, let cool completely before dividing into 4 airtight containers with rice.
Notes
What can I serve it with?
Rice, noodles, quinoa, roasted veggies, or even a simple green salad- it works with almost anything.
How do I store leftovers?
Store in an airtight container for up to 3-5 days. Warm it gently on the stove to revive the glaze.
Can I freeze?
Yes, cooked tofu can be frozen, but it may soften when thawed. This recipe freezes well for up to 3 months.
Can I use fresh pineapple instead of canned?
Yes! Use fresh pineapple chunks and replace the pineapple juice with ¼ cup orange juice or water swirled with 1 tablespoon of honey.