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.

Course Main Course

Cuisine Asian, Japanese

Keyword teriyaki sauce, teriyaki tofu

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 221kcal

Author Florentina

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.

Video

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