Extra-firm tofu tossed in a sweet sauce flavored with pineapple juice! This Vegan Hawaiian Tofu pairs so well with brown rice!

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Asian

Ingredients

Tofu Marinade

  • 14 oz extra-firm tofu (pressed with a heavy object for 20 minutes and then cut into cubes)
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon pineapple juice (15 ml, I used canned pineapple juice)
  • 2 teaspoons hot sauce (I used sambal oelek)

Sauce

  • 1 cup + 1-2 tablespoons pineapple juice (8oz/240 ml + 15-30 ml, divided, I used canned pineapple juice)
  • 2 tablespoons soy sauce (30 ml)
  • 2 tablespoons brown sugar
  • 1 teaspoon hot sauce (15 ml, I used sambal oelek)
  • 2 teaspoons chopped ginger
  • 1 teaspoon chopped garlic

Everything else

  • 2 tablespoons oil (I used avocado oil)
  • 1 large red pepper (quartered)
  • 2 teaspoons cornstarch (mixed with 2 tablespoons water)
  • 2-3 stalks green onion (chopped)
  • white sesame seeds (optional, to garnish)

Method

  1. Before you start, press the extra-firm tofu with a heavy object for at least 20 minutes. Then dab with a paper towel and cut the tofu into cubes. To a large add the tofu cubes. Then add 2 tablespoons soy sauce, 1 tablespoon pineapple juice and 2 teaspoons sambal oelek (or any hot chili sauce). Mix to combine until all tofu is coated with the marinade. Let rest for 5 minutes.
  2. Meanwhile, in a measuring jar or bowl, mix together all ingredients for the sauce- 1 cup pineapple juice, 2 tablespoons soy sauce. 2 tablespoons brown sugar, 1 teaspoon sambal oelek, 2 teaspoons finely chopped ginger and 1 teaspoon finely chopped garlic. Set it aside.
  3. Now, press the saute button on the Instant Pot. Once it displays hot add 2 tablespoons of oil (I used avocado oil) and then add the tofu pieces in a single layer into the pot. Cook undisturbed for around 2 minutes on one side and then flip and cook the other side undisturbed for another 2 minutes.
  4. Add in the prepared sauce and also any leftover marinade that might have been left behind from the bowl of tofu. Use a wooden spatula to scrape down the bottom of the pot since some of the tofu might have got stuck while sautéing it. Then add in the bell pepper and close the pot with the lid.
  5. Press the manual or pressure cook button and cook on high heat for 2 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 2 minutes and then do a quick pressure release.
  6. Meanwhile, whisk together 2 teaspoons cornstarch with 2 tablespoons water in a bowl until combined. Open the lid and press the sauté button. Add in the prepared cornstarch slurry (make sure to whisk it once before adding as cornstarch settles at the bottom). Stir, the sauce will thicken immediately.
  7. Add in the green onions. At this point, if you want to thin out the sauce a little, add 1-2 tablespoons extra pineapple juice. This is optional and do it only if the sauce looks too thick. I added 2 tablespoons of juice at this point. Serve Hawaiian Tofu with brown rice or white rice! You may garnish with white sesame seeds.

Stove-top Instructions

  1. Mix together the ingredients for sauce in a measuring jar and set aside. Toss the tofu in the given marinade. Heat 2 tablespoons oil in a skillet on medium heat. Place tofu in a single layer into the skillet and cook until browned from both sides, flipping once in between. This would take around 5 to 6 minutes. Remove tofu from the skillet. To the same pan now add the red pepper and cook for 2 minutes, then add the prepared sauce and heat it up. Add in the cornstarch slurry and stir. Sauce will begin to thick immediately. Add the pan fried tofu and mix. Turn off heat and garnish with green onions.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.