• 1 block extra firm or firm Tofu (14 or 16 oz)
• Pineapples – 1 (20 Oz can)
• 1 Carrot (cut into circles or small cubes)
• 1 Onion small (sliced)
• 1 bell pepper, cut into small cubes
• 1 Broccoli head (cut into florets)
• 2 baby Bok Choy or 1 cup Cabbage (chopped)
• 1 tsp Ginger (grated)
• 3 Cloves Garlic (minced)
• 3 tbsp vegetable oil
• To make the sauce:
• 3/4 cup Pineapple juice (drained from the canned Pineapple)
• 4 tbsp Rice Vinegar
• 1 tbsp cornstarch mixed with 4 tbsp of water
• 4 tbsp Brown sugar
• 2 tsp soy sauce
• 3 tsp hot sauce


  1. Drain the tofu and pat it dry.
  2. After about 15 mins, cut the tofu into 1-inch cubes.
  3. Heat 1 tbsp of oil in a wok or a large pan and add the cut tofu.
  4. Shallow fry it until light golden brown, drain and keep aside.
  5. Meanwhile, mix all the ingredients listed under the sauce and keep aside.
  6. After removing the tofu from the wok, add the remaining 2 tbsp of oil in the same wok.
  7. Once the oil heats up add the sliced onions and saute until light brown.
  8. Then, add the ginger and garlic and fry for a minute.
  9. Now, add all the chopped vegetables except the bok choy and stir fry on high heat until cooked but still has a crunch.
  10. Now add the bok choy and cook for 3-4 more minutes until the bok choy softens a bit.
  11. Mix the prepared sauce well and add it to the vegetables.
  12. Let the sauce come to a boil and then add the pineapple chunks and the fried tofu to the curry.
  13. Let the curry simmer for 3-4 minutes until it thickens to the desired consistency.
  14. Serve hot over rice.
  15. Recipe and image courtesy: My Cooking Journey