Pineapple Teriyaki Tofu
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Skip the take out and make this outstanding pineapple teriyaki tofu with fresh pineapple and homemade teriyaki sauce from scratch any night of the week. A protein packed delicious meal you’ll still be dreaming about long after the dishes have been washed.
Pineapple Teriyaki Tofu
I have fallen deeply in love with tofu in the last couple of years and can’t stop sharing all the delicious recipes that save the day even when you feel like you have nothing left in you to give in the kitchen. This tofu baked in the best homemade teriyaki sauce is one of those recipes I keep going back to whenever I crave something delicious and comforting but also easy to make, packed with clean protein and deeply satisfying.
The Homemade Teriyaki Sauce
The sauce can be made ahead and refrigerated to make everything super easy during the week. The recipe makes enough to cook two batches of tofu, I just wanted to make it saucier and used 3/4 of the sauce but it really isn’t necessary. Play with the ratios and see what your sweet spot is.
- Shoyu – this is your deep umami based, it is gluten free and more complex in flavor than your basic soy sauce.
- Brown Sugar – use a dark brown sugar if available for sweetness and a rich caramel like flavor profile.
- Maple Syrup – more sweetness and stickyness, a vegan honey and even agave can be used instead.
- Apple Cider Vinegar – stronger more pungent than other vinegars, I prefer using it here to cut through the sweetness and really balance out the sweet and savory flavor profile of the sauce.
- Garlic + Ginger – these are your aromatics, use them fresh and grate them finely to both extract flavor and make sure to get completely melted into the sauce.
- Corn Starch – for slight thickening and gloss, it can be replaced with tapioca starch if needed.
- Sesame Oil – just use a tiny bit for complexity of flavor, you won’t really be able to taste it but brings everything together nicely.
- Water – to stretch out the sauce a little bit to mix well before simmering down and thickening.
Prepping the Tofu
- Boil – OPTIONAL first step but I highly recommend it for the best texture and final flavor. It can be done ahead of time in larger batches as you do you meal prep for the week ahead.
- Season – A light drizzle of olive oil, some onion powder and nutritional yeast is all that’s needed before coating it with the teriyaki sauce. Sprinkle with sesame seeds before baking.
- Add Pineapple – fresh pineapple chunks are best, using canned is simply not the same and I do not recommend. Add it in the last 15 minutes of baking, that gives it plenty of time to marry with all the tofu flavors and start caramelizing at the edges. The recipe calls for 1 cup but of course you can double that amount if having tons of pineapple mixed in is your jam.
More Tofu Recipe
- Tofu Shawarma
- Tofu Egg Roll in a Bowl
- Tofu Feta Cheese
- Tofu Lettuce Wraps
- Tropical Tofu Noodle Bowl
- Roasted Tofu Skewers
- Crispy Baked Tofu
- Tofu Bolognese
- Tofu Taco Meat
how to make pineapple teriyaki tofu with teriyaki sauce from scratch
Pineapple Teriyaki Tofu
Skip the take out and make this outstanding pineapple teriyaki tofu with fresh pineapple and homemade teriyaki sauce from scratch any night of the week. A protein packed delicious meal you'll still be dreaming out long after the dishes have been washed.
Print Recipe
Video
Ingredients
- 1 block extra firm tofu
- 1.5 Tbsp nutritional yeast
- 1.5 tsp onion powder
- 1 Tbsp sesame seeds
- 1 cup fresh pineapple diced into 3/4 inch pieces
- 2-3 scallions thinly sliced
Teriyaki Sauce
- 1/2 cup shoyu
- 1/4 cup dark brown sugar packed
- 4 Tbsp apple cider vinegar
- 2 Tbsp maple syrup
- 1 Tbsp cornstarch
- 1 Tbsp water
- 2 garlic cloves grated
- 1 Tbsp ginger root finely grated (via a microplane grater)
- 1 tsp sesame oil
- Black pepper freshly cracked
Instructions
- Make the Teriyaki Sauce: In a small saucepan whisk together all the sauce ingredients until combined. Bring to a simmer and continuously whisk for a couple of minutes until the sauce has thickened and it coats the back of a spoon. Remove from heat and allow it to cool.1/2 cup shoyu, 1/4 cup dark brown sugar, 4 Tbsp apple cider vinegar, 2 Tbsp maple syrup, 1 Tbsp cornstarch, 1 Tbsp water, 2 garlic cloves, 1 Tbsp ginger root, 1 tsp sesame oil, Black pepper
- Meanwhile bring a small pot of water to a boil. Drain the tofu block and break it into 3/4 inch chunks. Add them to the pot of boiling water, bring back to a boil and cook the tofu for 5 minutes. Drain in a colander and allow it to cool and continue to drain for a few minutes.1 block extra firm tofu
- Transfer the tofu chunks to a mixing bowl and lightly drizzle with a little olive oil. Sprinkle with the nutritional yeast and onion powder and toss to coat using a spatula. Add about 3/4 of the teriyaki sauce and toss to coat well.1.5 Tbsp nutritional yeast, 1.5 tsp onion powder
- Meanwhile preheat your oven to 400”F.
- Line a rimmed baking sheet with parchment paper and lightly drizzle with olive oil. Transfer the tofu with all the sauce it was coated in and spread it around as best as you can.
- Sprinkle with the sesame seeds and bake in the preheated oven for 15 minutes.1 Tbsp sesame seeds
- Add the pineapple chunks and give everything a good toss around to mix. Bake for an additional 10 to 15 minutes until you get a nice caramelization around the edges on both the tofu and pineapple but keeping a close eye on it to make sure nothing burns.1 cup fresh pineapple
- Transfer to a serving platter and serve garnished with the scallions and a pinch of black sesame seeds and red chili flakes for contrast.2-3 scallions
- STORAGE: Any leftovers can be refrigerated up to 5 days and reheated over medium heat in a skillet adding a splash of water if needed to loosen things up.
Notes
Success Tips on Prepping the Tofu
- Boil - OPTIONAL first step but I highly recommend it for the best texture and final flavor. It can be done ahead of time in larger batches as you do you meal prep for the week ahead.
- Season - A light drizzle of olive oil, some onion powder and nutritional yeast is all that's needed before coating it with the teriyaki sauce. Sprinkle with sesame seeds before baking.
- Add Pineapple - fresh pineapple chunks are best, using canned is simply not the same and I do not recommend. Add it in the last 15 minutes of baking, that gives it plenty of time to marry with all the tofu flavors and start caramelizing at the edges. The recipe calls for 1 cup but of course you can double that amount if having tons of pineapple mixed in is your jam.
Nutrition
Calories: 221kcal | Carbohydrates: 35g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1821mg | Potassium: 491mg | Fiber: 2g | Sugar: 25g | Vitamin A: 84IU | Vitamin C: 22mg | Calcium: 100mg | Iron: 3mg
Servings: 4 people
Calories: 221kcal
