• Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 35 minutes
  • Makes: 4

Caribbean Crispy Tofu Pineapple Bowls


    • 1 large pineapple, halved lengthwise, stem on
    • ½ cup all-purpose flour
    • ½ cup + 1 tablespoon cornstarch, divided
    • 2 large eggs, beaten
    • 1 (16 oz.) firm tofu, drained and cut in cubes
    • ½ cup 100 % pineapple juice
    • 1/3 cup low sodium soy sauce
    • 1 tablespoon honey
    • ¼ cup brown sugar
    • 1 teaspoon ground ginger
    • 2 cups white rice, cooked

Instructions for Caribbean Crispy Tofu Pineapple Bowls

  1. Remove core and flesh of each pineapple half using a spoon. Save the flesh for a smoothie or for another recipe.
  2. In a large bowl, combine flour with ½ cup cornstarch. In a separate medium bowl, beat eggs. Toss cubed tofu in egg mixture and fully coat. Transfer egg coated tofu to flour mixture and toss until fully coated.
  3. Transfer coated tofu to air fryer lined tray (or fry with soybean oil) and air fry at 400 degrees F for 15 to 20 minutes or until crispy. Set aside.
  4. Meanwhile, in a medium saucepan over low medium heat, add pineapple juice, soy sauce, honey, brown sugar and ginger. Heat for 3 to 4 minutes until bubbly. Add remaining 1 tablespoon cornstarch and stir constantly for about 5 minutes or until sauce thickens. In a large bowl, toss air fried tofu into sauce.
  5. To assemble pineapple bowls, add ~1 cup cooked rice to each half, followed by half of crispy prepared tofu.