Description
Seared Tofu with Sesame Pineapple Glaze is a sticky, sweet, and umami-rich vegan entrée that’s bursting with tropical flavor. Crispy tofu slices are coated in a glossy sesame pineapple glaze, creating a satisfying dish that’s perfect for easy weeknight dinners or special occasions.
Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, pressed and sliced into 1/2-inch slabs
- 1 tbsp cornstarch (for coating)
- 1 tbsp sesame oil (for searing)
- 1/2 cup pineapple juice
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or brown sugar
- 1 tsp fresh ginger, grated
- 1 clove garlic, minced
- 1 tsp cornstarch + 1 tbsp water (for slurry)
- 1 tsp toasted sesame seeds
- 2 tbsp chopped scallions (for garnish)
- Cooked rice, for serving (optional)
Instructions
- Press tofu to remove excess moisture, then slice into slabs and lightly coat with cornstarch.
- Heat sesame oil in a non-stick skillet over medium-high heat.
- Pan-sear tofu on each side for 3–4 minutes, or until golden and crispy. Remove from pan and set aside.
- In a small saucepan, combine pineapple juice, soy sauce, rice vinegar, maple syrup, ginger, and garlic.
- Bring to a simmer, then add the cornstarch slurry. Stir until glaze thickens, about 2–3 minutes.
- Return tofu to the pan and pour glaze over, tossing gently to coat each piece evenly.
- Sprinkle with toasted sesame seeds and scallions.
- Serve hot over rice or steamed vegetables if desired.
Notes
- Make sure tofu is well-pressed for best texture and sear.
- Use tamari for a gluten-free version.
- Add pineapple chunks or bell peppers for extra texture and color.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 280
- Sugar: 10g
- Sodium: 530mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 0mg