Sweet Chili Tofu Stir-Fry with Pineapple and Snap Peas

Why You’ll Love This Recipe

• Perfect balance of sweet, tangy, and mildly spicy flavors that even cautious eaters enjoy.
• Crispy-edged tofu, crunchy snap peas, and juicy pineapple give fantastic texture in every bite.
• Weeknight-friendly: ready in about 40 minutes with mostly pantry ingredients.
• Naturally dairy-free and easily adaptable for gluten-free or extra-spicy preferences.

Grocery List

• Produce: Snap peas, red bell pepper, fresh pineapple (or canned chunks), garlic, fresh ginger, green onions, fresh cilantro, limes.
• Dairy: None (this recipe is naturally dairy-free).
• Pantry: Jasmine rice, extra-firm tofu, sweet chili sauce, soy sauce (or tamari), rice vinegar, cornstarch, neutral oil (canola, vegetable, or avocado), sesame oil (optional), sesame seeds, salt, pepper.

Full Ingredients

For the Jasmine Rice

• 1 1/2 cups jasmine rice, rinsed until the water runs mostly clear
• 2 1/4 cups water
• 1/4 tsp fine salt

For the Crispy Tofu

• 14 oz extra-firm tofu, drained and pressed for 10–15 minutes
• 1 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp cornstarch
• 1 tbsp neutral oil (for searing the tofu)

For the Sweet Chili Stir-Fry Sauce

• 3/4 cup sweet chili sauce
• 2 tbsp soy sauce (or tamari)
• 1 tbsp rice vinegar
• 1 tbsp fresh lime juice (about 1/2 lime)
• 3 cloves garlic, minced or pressed
• 2 tsp finely grated fresh ginger
• 2 tsp cornstarch
• 1 tbsp water (to mix with the cornstarch)
• Optional: 1–2 tsp sriracha or chili-garlic sauce for extra heat

For the Stir-Fry

• 1–2 tbsp neutral oil (in addition to the tofu oil)
• 2 cups snap peas, trimmed
• 1 large red bell pepper, cored and thinly sliced
• 1 1/2 cups pineapple chunks (fresh or well-drained canned)
• 1 tsp toasted sesame oil (optional, for finishing)
• Salt and freshly ground black pepper, to taste

For Serving

• 2–3 green onions, thinly sliced
• 2 tbsp toasted sesame seeds
• Small handful fresh cilantro leaves, roughly chopped
• Lime wedges

Step-by-Step Instructions

Step 1: Cook the jasmine rice

Rinse the jasmine rice under cold water, swishing it with your fingers, until the water runs mostly clear. This removes excess starch and helps the grains stay fluffy. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a gentle boil over medium-high heat, then immediately reduce the heat to low, cover tightly with a lid, and simmer for 12–15 minutes without lifting the lid. Once the water is absorbed and the rice is tender, turn off the heat and let it rest, covered, for at least 5 minutes. Fluff with a fork just before serving and keep covered so it stays warm and steamy.

Step 2: Press and season the tofu

While the rice cooks, prepare the tofu. Drain the tofu block and gently pat it dry. Wrap it in a clean kitchen towel or several layers of paper towel and place a flat plate or cutting board on top with a light weight (such as a skillet or a few cans). Press for 10–15 minutes to remove excess moisture; this helps the tofu crisp up. Unwrap the tofu, cut it into 3/4-inch cubes, and place them in a medium bowl. Drizzle with 1 tbsp soy sauce and gently toss to coat. Sprinkle the 2 tbsp cornstarch over the tofu and toss again until every cube has a thin, even coating.

Step 3: Mix the sweet chili stir-fry sauce

In a small bowl or measuring cup, whisk together the sweet chili sauce, 2 tbsp soy sauce, rice vinegar, and lime juice. Add the minced garlic and grated ginger. In a separate tiny bowl, stir the 2 tsp cornstarch with 1 tbsp water until completely smooth, then pour this slurry into the sauce mixture. If you like more heat, whisk in 1–2 tsp sriracha or chili-garlic sauce. Set the sauce near the stove; you will add it toward the end so it thickens and glazes the tofu and vegetables.

Step 4: Sear the tofu until crispy

Heat 1 tbsp neutral oil in a large nonstick skillet or wok over medium-high heat. When the oil is hot and shimmering, add the coated tofu cubes in a single layer, leaving a little space between them. Let them cook undisturbed for 3–4 minutes, until the bottoms are golden brown and crisp. Gently flip the cubes and continue cooking, turning occasionally, for another 4–5 minutes, until most sides are nicely browned and the exterior feels firm. Transfer the crispy tofu to a plate and set aside. Do not wipe out the pan; those browned bits will add flavor to the vegetables.

Step 5: Stir-fry the vegetables and pineapple

If the pan looks dry, add 1–2 tbsp more neutral oil and return it to medium-high heat. Add the snap peas and sliced red bell pepper. Stir-fry for 2–3 minutes, tossing frequently, until the peas are bright green and the pepper begins to soften but still has some crunch. Add the pineapple chunks and cook for another 2–3 minutes, allowing some of the edges to caramelize lightly. Season with a small pinch of salt and a few grinds of black pepper. The vegetables should be crisp-tender, not mushy.

Step 6: Add the sauce and glaze the tofu

Give the sweet chili sauce a quick stir, then pour it into the pan with the vegetables and pineapple. It will look thin at first. Bring it to a gentle simmer, stirring constantly; within 1–2 minutes the sauce will start to thicken and turn glossy. Return the crispy tofu to the pan and gently toss everything together so the tofu, snap peas, pepper, and pineapple are all coated in the sticky sweet chili glaze. Cook for 1–2 more minutes, just until everything is heated through. If using, drizzle in the toasted sesame oil and give a final toss. Taste and adjust seasoning with a little more soy sauce or lime juice if desired.

Step 7: Serve over steaming jasmine rice

To serve, spoon a generous bed of hot, fluffy jasmine rice into shallow bowls or plates. Top each portion with a hearty scoop of the sweet chili glazed tofu stir-fry, making sure everyone gets a mix of tofu, snap peas, red pepper strips, and pineapple. Scatter sliced green onions, toasted sesame seeds, and chopped cilantro over the top for color and freshness. Serve immediately with lime wedges on the side for squeezing over each bowl just before eating. Enjoy while hot, with the contrast of steamy rice and glossy, vibrant stir-fry.

Pro Tips

• Pressing tofu is key: Do not skip the pressing step; removing moisture is what gives you restaurant-style crispy tofu instead of soft, soggy cubes.
• Hot pan, quick cooking: Keep the heat at medium-high when stir-frying so the vegetables stay crisp and the pineapple caramelizes instead of steaming.
• Stir the sauce before adding: Cornstarch sinks quickly. Give the sauce a final stir so it thickens evenly and does not get lumpy in the pan.
• Do not overcrowd the tofu: If your pan is small, sear the tofu in two batches so it browns instead of sticking and steaming.
• Control the sweetness and heat: Adjust by adding more lime juice or soy sauce for balance, and extra sriracha if you like things spicier.

Variations

• Veggie swap: Replace some or all of the snap peas with broccoli florets, snow peas, or thinly sliced carrots. Just keep total vegetable volume about the same.
• Gluten-free version: Use certified gluten-free tamari or coconut aminos instead of soy sauce, and double-check that your sweet chili sauce is gluten-free.
• Protein twist: Swap tofu for tempeh cubes or pre-cooked chickpeas. Brown them in the pan first just as you would the tofu before making the sauce.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, keep the rice in a separate container from the tofu stir-fry. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short bursts, stirring occasionally. The tofu will lose some crispness after chilling, but the flavor remains excellent. You can also prep ahead by cooking the rice, pressing and cubing the tofu, chopping the vegetables, and whisking the sauce up to 24 hours in advance. Keep each component refrigerated, then stir-fry and glaze just before serving for the freshest texture.

Nutrition (per serving)

Approximate values for 1 of 4 servings (including rice): about 580–650 calories, 18–22 g protein, 85–95 g carbohydrates, 15–20 g fat, 3–5 g saturated fat, 5–7 g fiber, 22–26 g sugars (mostly from sweet chili sauce and pineapple), and 900–1100 mg sodium (will vary with brand of soy sauce and sweet chili sauce). To reduce sodium, use low-sodium soy sauce and taste before adding extra salt.