How to make it

  • Combine soy sauce, garlic, ginger, red pepper flakes, and pineapple juice. Cut tofu into medium sized chunks and marinate in the prepared dressing for at least an hour in the fridge. ***(I marinated a frozen block of tofu overnight THEN cut into chunks the next day when it was thawed.)
  • In a large skillet, heat a small amount of olive oil until very hot. Let excess marinade drip off tofu prior to adding to the pan. Set aside the left over marinade.
  • Cook tofu, allowing any liquid in the skillet to cook off. Cook until brown.
  • Add peanut butter to the reserved marinade and heat until
  • thoroughly combined. Add peanut mixture to the tofu. Continue to cook until there is no liquid in the pan. Remove tofu from skillet and keep warm.
  • Add more olive oil to the skillet. Fry onion until soft and add the canned pineapple. Cook until the pineapple is warmed through and return the tofu to the skillet. Add additional pineapple juice if necessary.
  • Serve with basmati rice. Garnish with chopped peanuts if desired.

Reviews & Comments 4

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  • 757ghent 6 years ago
    This is great recipe, however I keep the onion and pineapples separate from the peanut butter tofu mixture. Taste is not compromised and it looks better.
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  • warsawnan 7 years ago
    Maybe a dumb question, but do you buy the tofu frozen or just freeze regular tofu yourself? I never knew you could buy it frozen (if you can) OR that you could freeze it. TIA
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  • DetroitTokyo 7 years ago
    Sounds & looks good! Fitting that its on the home page seeing as its Peanut Butter Lovers Day today :)
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  • chuckieb 7 years ago
    Good one Willow! Nice post!
    Was this review helpful? Yes Flag

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