How do I press the tofu for this recipe?

Wrap the extra-firm tofu in a clean towel or several layers of paper towel and place it under a heavy book for 10-15 minutes to remove excess water.

Can I adjust the spiciness of the sauce?

Yes, you can easily adjust the amount of Sriracha hot sauce to your preference, adding more for extra heat or less for a milder flavor.

What kind of pineapple jam should I use?

Any store-bought or homemade pineapple jam will work well, providing the sweet and fruity base for the sauce in this recipe.

Why microwave the sauce before coating the tofu?

Microwaving the sauce for 30 seconds helps to warm it slightly and ensures all the ingredients, especially the jam, are well combined and smooth for even coating.

How should I store leftover Sweet and Spicy Baked Pineapple Tofu?

Store any leftover baked tofu in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.

11 years ago

Sweet and Spicy Baked Pineapple Tofu
[Vegan]

CR By: Charlie Rioux

Author Bio

Charlie is a Ph.D. student and fitness enthusiast who also loves cooking delicious meals and... Read More

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Close-up of golden-brown baked tofu triangles, glistening with a sweet and spicy pineapple-Sriracha glaze, garnished with sesame seeds.

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Discover more recipes with these ingredients

Sweet and Spicy Baked Pineapple Tofu [Vegan]

3-4

Dairy Free

This is by far the easiest tofu recipe that provides the tastiest results! You can taste the sweet pineapple while feeling the burn from the Sriracha … delicious! It makes the tofu anything but bland.

Ingredients You Need for Sweet and Spicy Baked Pineapple Tofu [Vegan]

One package (12 ounces) extra firm tofu
2 tablespoons low sodium soy sauce
6 tablespoons pineapple jam
1 tablespoon lime juice
1 tablespoon Sriracha hot sauce
1/2 teaspoon agave nectar
1 tablespoon sesame seeds

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How to Prepare Sweet and Spicy Baked Pineapple Tofu [Vegan]

Preheat oven to 375°F.
Wrap tofu in a clean towel or several layers of paper towel and place under a heavy book for 10-15 minutes. Meanwhile, make your sauce by whisking all the ingredients together. Microwave for 30 seconds and stir again.
Cut the pressed tofu into small triangles (I made eight slices, then cut the slices into four triangles each).
Dip all the tofu pieces in the sauce and place on a baking sheet lined with parchment paper. Drizzle half the remaining sauce on the tofu pieces. Bake for 15 minutes. Flip the tofu and drizzle the remaining sauce. Bake for another 15 minutes.