Creamy Peanut Butter Tofu Pineapple Rice

Creamy Peanut Butter Pineapple Tofu Rice (vegan, gluten free)

  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 4 servings 1x
  • Category: Savory
  • Cuisine: Vegan


Coated in a creamy peanut butter sauce, this pineapple tofu rice is bursting with sweet and savory flavors with a hint of spice.



  • 1 1/2 cups (250g) uncooked rice

For the tofu :

  • 14 oz (400g) super firm tofu
  • 1 Tablespoon vegetable oil
  • 1/2 fresh pineapple, cubed

For the sauce :

  • 5 Tablespoons creamy or crunchy peanut butter*
  • 1 Tablespoon soy sauce
  • 1 teaspoon agave or maple syrup
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon sesame oil
  • 1 teaspoon chili oil
  • 2 cloves garlic, minced
  • 1 Tablespoon fresh ginger, finely grated
  • 1 can coconut milk, full-fat

To serve :

  • 12 spring onions, finely sliced


  1. Cook the rice according to the package instructions.
  2. For the tofu: set tofu on top of plate and pat-dry with paper towel. Place a cast iron pan or something else that is heavy on top and let sit for 30 minutes, then cut tofu into bite-sized pieces.
  3. In a large skillet placed on high heat, stir-fry tofu in vegetable oil on one side, until golden and slightly crispy. Flip it over and fry the other sides.
  4. Add diced pineapple and cook for a couple of minutes.
  5. For the sauce: in a small saucepan placed on medium heat, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, chili oil, garlic and ginger. Loosen the mixture with a few Tablespoons of water, until you reach desired consistency. Pour in the coconut milk at the very end, and stir well. The mixture must be creamy.
  6. Coat tofu with the creamy peanut butter sauce sauce and serve with rice and sliced green onions on top.


* I used half & half.