Tofu and Pineapple Satay Stir-fry
By OcadoLife
Published on 30 April 2026
Calling all peanut butter lovers: this sweet, savoury, speedy Tofu and Pineapple Satay Stir-fry by OcadoLife food editor Lauren Hoffman will be your new midweek fave. Serving with cauliflower rice makes a delicious difference – and ups the veg content of this satisfying vegan dish. Time and servings
25 minsTotal time
2Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 1 tbsp groundnut oil
- 280g firm tofu, cubed
- 1 courgette, cut into half-moons
- 150g cherry tomatoes
- 1 tsp garlic and ginger paste
- ½ tsp chilli paste (optional)
- 2 tbsp dark roast crunchy peanut butter
- 1½ tbsp soy sauce
- 227g tin pineapple chunks, plus 2 tbsp of the juice
- 2 salad onions, halved lengthways and cut into 4 cm batons
- 3 handfuls baby spinach
- 1 handful crispy fried onions, to serve (optional)
- 100g cauliflower rice, to serve
Method
Step 1
Heat the oil in a wok or large pan over medium-high heat; fry the tofu for around 5 mins until golden all over. Remove and set aside.Step 2
In the same pan, stir-fry the courgette for 4 mins (approx.). Add the tomatoes and cook until blistered.Step 3
Stir together the garlic and ginger paste, chilli paste (if using), peanut butter, soy sauce and pineapple chunks and juice with 1-2 tbsp hot water to make a sauce.Step 4
Return the tofu to the pan; add the sauce. Bubble for 30 secs. Stir for 2 mins (approx.) so everything is coated and lightly caramelised. Remove from the heat and toss in the salad onion and spinach until just wilted.Step 5
Serve topped with crispy onions, if you like, with the cauliflower rice.