Sheet Pan Sweet Chili Tofu & Pineapple Stir-Fry
Sheet Pan Sweet Chili Tofu & Pineapple Stir-Fry is a vibrant and flavorful dish that brings together crispy tofu, juicy pineapple, and colorful vegetables, all enveloped in a sweet and spicy glaze. This easy one-pan meal is perfect for busy weeknights or impressing guests with minimal effort. In just 40 minutes, you can create a delicious dish that not only tantalizes your taste buds but also adds a touch of tropical flair to your dinner table.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 28 minute
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 1 block (14 oz) firm tofu
- 1 cup pineapple chunks (fresh or canned)
- 1 cup bell peppers (mixed colors, sliced)
- 1 cup broccoli florets
- 1/4 cup sweet chili sauce
- 2 tbsp low-sodium soy sauce
- 2 garlic cloves (minced)
- Cooking spray or parchment paper (for baking sheet)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the tofu into bite-sized cubes and pat dry with paper towels. Chop the bell peppers and break the broccoli into florets.
- In a bowl, whisk together the sweet chili sauce, soy sauce, and minced garlic.
- Spread the tofu on one side of the baking sheet; toss the veggies and pineapple on the other half with half of the sauce.
- Bake for 25–30 minutes until tofu is golden brown and veggies are tender.
- Drizzle remaining sauce over the dish before serving with rice or quinoa.
Nutrition
- Serving Size: Approx. 1 cup (250g)
- Calories: 290
- Sugar: 12g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: - Press tofu for 15 minutes before cooking to enhance its texture. - Feel free to swap out vegetables based on your preference; snap peas or crushed red pepper flakes can add an extra kick. - Store leftovers in an airtight container for up to three days.