Sweet and Spicy Grilled Tofu and Pineapple (40 Minutes)

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When the craving for something sweet, spicy, and wonderfully savory strikes, look no further than this grilled pineapple and tofu recipe. This dish is a delightful blend of tropical sweetness from the pineapple and the savory crunch from the lightly breaded tofu. With a hint of spice to awaken your palate, it promises a taste adventure in every bite!

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 fresh pineapple, peeled and cored
  • 1 block (14 oz) firm tofu
  • 1/2 cup breadcrumbs
  • 1/2 cup chili sauce (like Sriracha)
  • 2 tbsp honey
  • 1/4 cup soy sauce
  • 1 tsp ginger, grated
  • 1 garlic clove, minced
  • Vegetable oil for frying
  • Fresh basil, for garnish (optional)

Instructions

  1. Prepare the Tofu and Pineapple (15 minutes): Drain tofu and press gently to remove excess moisture. Slice into 1-inch thick slices and then cut each slice into triangles. Peel and core the pineapple. Cut into 1-inch thick slices and then into triangles.
  2. Breading and Frying Tofu (10 minutes): Coat each tofu triangle lightly in breadcrumbs. In a frying pan, heat vegetable oil over medium heat. Fry tofu triangles until golden brown on each side, roughly 2-3 minutes per side. Set aside on a paper towel to drain excess oil.
  3. Prepare the Sauce: In a bowl, whisk together chili sauce, honey, soy sauce, grated ginger, and minced garlic.
  4. Grilling (10 minutes): Preheat the grill on medium-high heat. Brush the pineapple triangles with a bit of the sauce and grill them for 2-3 minutes on each side until they have nice grill marks.
  5. Serve (5 minutes): Drizzle the remaining sauce over the fried tofu triangles. Pair them with grilled pineapple triangles on a plate. Garnish with fresh basil if desired.

Notes

These sweet and spicy grilled pineapple and tofu triangles are an unexpected treat that always draws compliments. The key is to get a good sear on the pineapple to unlock its caramelized sweetness. If you want an even stronger kick, feel free to sprinkle on some red pepper flakes just prior to serving. If you’re looking to elevate the dish, a side of coconut rice works wonderfully. Consider also a light cucumber salad to bring a refreshing crunch. Whatever you pair it with, expect this dish to be a favorite in your culinary rotation. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 360
  • Sugar: 25g
  • Sodium: 860mg
  • Fat: 12g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 0mg

Pair this with...

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Asian Garlic Broccoli

Start by grabbing a bunch of fresh broccoli. Break it down into bite-sized florets. Now, in a small bowl, whisk together about 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce (or hoisin if vegetarian), a tablespoon of honey or brown sugar, and, of course, minced garlic (2-3 cloves or more if you're a garlic lover). In a skillet or wok, heat a touch of oil over medium heat. Toss in the broccoli and stir-fry for a few minutes till it gets vibrant and somewhat tender. Pour in the sauce and let it all mingle until the broccoli is coated and the sauce gets a bit sticky. Finish with a sprinkle of sesame seeds or a dash of chili flakes for some kick if desired.

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