Vietnamese-Style Pineapple, Pork, and Tofu Stir-Fry

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Vietnamese-Style Pineapple, Pork, and Tofu Stir-Fry AI-generated image
20 minTotal time
EasyDifficulty
330kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Pork tenderloin Thinly sliced chicken breast
  • Firm tofu Tempeh, cut into bite-size cubes
  • Fish sauce Light soy sauce

Nutrition per serving

Estimated values for 1 serving, 330 kcal

Protein26 g
Carbohydrates29 g
Fat12 g

Fiber 3 g · Sugar 18 g · Sodium 950 mg

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A sweet-sour Vietnamese-inspired side dish with juicy pineapple, tender pork, crisp peppers, and soft tofu in a light fish-sauce dressing. Serve alongside steamed rice or a larger Vietnamese meal.

Side Dish Vietnamese

Steps

  1. Stir together fish sauce, lime juice, sugar, and water in a small bowl.
  2. Heat the oil in a skillet over medium-high heat. Add tofu and cook, turning occasionally, until lightly golden; transfer to a plate.
  3. Add pork to the skillet and stir-fry until no longer pink, about 3–4 minutes. Add garlic and bell pepper; cook for 1 minute.
  4. Add pineapple and tomato, then pour in the fish-sauce mixture. Cook for 2 minutes, stirring gently, until the tomato begins to soften.
  5. Return tofu to the skillet and toss gently until coated and hot. Scatter with scallion and serve promptly.

Tips for Vietnamese-Style Pineapple, Pork, and Tofu Stir-Fry

  • Choose a firm, ripe tomato so the sauce stays lightly textured rather than watery.
  • A broad skillet helps the pork brown instead of steam; cook in batches if your pan is crowded.
  • This is best freshly cooked; prep and refrigerate the chopped ingredients separately for up to a day.

Drink pairing

A dry Riesling
Its bright acidity complements the pineapple and lime while balancing the savory fish-sauce dressing.

0% option: Sparkling water with lime

Storage

Refrigerate leftovers within 2 hours in a sealed container and keep for 3–4 days. Reheat until steaming hot; the tofu may soften further.

Frequently asked questions

How do I keep the tofu from breaking apart?
Use firm tofu, pat it dry before cooking, and turn it gently with a thin spatula.

Can I use canned pineapple?
Yes. Drain it well and use unsweetened pineapple if possible; taste the sauce before adding all the sugar.

What should the finished dish look like?
The pork should be cooked through, the pepper still slightly crisp, and the sauce glossy and lightly coating the ingredients.
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