Favorite Weeknight Dinners: Pineapple Tofu Stir Fry

I love an easy weeknight meal and this Pineapple Tofu Stir Fry has become another family favorite. If you don’t like tofu you can substitute either chicken breast, chicken thighs, or shrimp. Just adjust the cooking time so that your protein is browned and cooked through. You can also substitute the veggies with what you like, we change it up depending of what we have in the fridge. I hope you enjoy this family favorite!

Pineapple Tofu Stir Fry

1 Package firm tofu, drained and cut into large pieces (think of a size you can bite)

2 zucchini, chopped into cubes

1 orange bell pepper, chopped into cubes

4 scallions, cut diagonally into 1” pieces (using both white and green parts)

1 20oz can pineapple chunks, drained (save that juice for your kids or add it to a cocktail!)

1 bottle of Trader Joe’s Sweet Chili Sauce

Cooked White Rice for serving

Heat canola oil over medium high heat and fry tofu, until browned on all sides and crispy. *I find that using a nonstick pan is the best way to keep it from cooking. Remove from heat and place aside in a bowl.

In same hot oil quickly fry zucchini until just tender and browned, remove and add to bowl with tofu. Continue to fry bell pepper until tender crisp. Add back to the pan the tofu and zucchini, along with pineapple and scallions. Stir until combined and then pour of the entire bottle of Chili Sauce, cook until hot and cooked thought but not over cooked.

Serve over hot white rice.