Sweet Chili Peanut Tofu, Vegetable and Grilled Pineapple Stir Fry {Vegan, Gluten Free}

June 17, 2015
Serves 4-6 people
Prep time
Cook Time


  • Sweet Chili Peanut Suace
  • 1/2 Cup
  • 1/2 Cup
    sweet thai chili sauce
  • 1/4 Cup
    creamy peanut butter
  • 2 Tablespoons
    brown rice vinegar
  • 1 Tablespoon
    fresh grated ginger
  • 1
    clove of garlic
  • 1
    lime, juiced
  • Tofu Stir Fry
  • 2
    extra firm large blocks of tofu, organic
  • 2
    red bell peppers, sliced and cubed
  • 4
    carrots, chopped or shredded
  • 1.5 Cups
    shelled edamame, organic
  • 1 Cup
    fresh basil, chopped
  • 1/2
    medium pineapple, cut into triangles
  • Coconut Rice
  • 2 Cups
    brown rice
  • 2 Cups
    coconut milk, full fat
  • 2 Cups
  • 2 Tablespoons
    ginger, grated
  • 4 Tablespoons
    fresh basil, chopped
  • 2
    lime, juiced


  1. First make the sauce by adding everything into a blender and blend until smooth and combined

  2. Start the rice by combining all the ingredients except the basil and lime juice in a sauce pan and bring to a boil. Once boiling, cover with a lid, reduce to a simmer and let it cook according to the package instructions. Mine took about 25 minutes.

    Once cooked, add the lime juice, basil and fluff with a fork.

  3. For the Stir Fry

    Prepare your tofu: add the blocks to a bowl of warm salt water for 5-7 minutes. Then remove and pat dry. Remove as much moisture as possible then slice into cubes.

    In a large wok or skillet over medium high heat add some oil, I used peanut oil. Once hott add the tofu in a slingle layer and begin to fry on one side. After it starts to brown and crisp up, 2-4 minutes, add a little more oil and carefully flip the tofu over and fry the other side for anotther 2-4 minutes.

    Then add in the carrots and red bell pepper and cook for another 2-3 minutes.

    Add the edemame, stir for 1 minute. Add in as much sauce as you need to cover the pan and bring to a simmer, cook until thickened, remove from heat. Stire in basil.

  4. For the pineapple:

    heat up a grill or grill pan and lightly brush both sides with oil. Grill 3-4 minutes on each side.

  5. Assembly:

    layer rice between bowls, top with the tofu and vegetable stiry fry & pinnapple. Serve with basil, lime and extra sauce.