Pineapple Teriyaki Tofu

This pineapple teriyaki tofu and vegetable stir fry is a filling, tasty, protein-packed vegan dinner. The homemade pineapple teriyaki glaze only takes a few minutes to whip up for a quick, 30 minute weeknight meal.

Tofu is a staple in my diet. I eat it (mostly in dinner recipes) at least a few times a week, because despite it's bad rep for being bland, it's incredibly versatile and soaks up a ton of flavor.

See, for evidence, these super flavorful tofu recipes:

• Mediterranean-Spiced Tofu Kebabs
• Spring Roll Bowls with Crispy Tofu
• Tofu Bacon
• Potato Chip Tofu Nuggets
• BBQ Grilled Tofu

All of the aforementioned recipes (and this one!) transform tofu from "blah" to star of the show. Plus, tofu is a great source of vegan protein, so it's something you should probably consider if you're meat free.

This pineapple teriyaki tofu is the perfect starter recipe for tofu skeptics. It's easy to make, packed with other veggies, and tossed in a slightly sweet umami glaze.

Served over plain white rice, it's my idea of a perfect vegan meal!

Love teriyaki sauce? Try these teriyaki mushroom bowls.

Ingredients

Stir Fry

• Extra firm tofu: drain well and pat dry before using.
• Vegetables: we used edamame, red bell pepper, broccoli and scallions.
  • You could also use snow peas, green beans, water chestnuts, cauliflower, carrots, etc.
• Cashews: for a bit of crunch. You could also use peanuts or sesame seeds.
• White or brown rice for serving

Pineapple Teriyaki Sauce

• Pineapple juice: canned or bottled works fine. We typically opt for unsweetened, but it's up to you.
• Fresh or frozen pineapple: finely diced. If using frozen, thaw at room temperature for 15 minutes.
• Tamari or soy sauce: we almost always use low sodium
• Water
• Rice Wine Vinegar
• Miso paste: white or yellow miso both work well.
• Coconut sugar
• Cornstarch or arrowroot starch for thickening
• Red pepper flakes, salt and sesame seeds

Instructions

First things first, get your rice cooking. (Nothing worse than forgetting to cook the rice until the main dish is already done!)

Next, drain the tofu and pat dry. Typically, we suggest pressing the tofu for 20 minutes to remove more moisture, but it's not necessary here since you're cooking it in liquid.

Slice the tofu into bite-sized cubes. Prepare all of your vegetables while a large pan or wok heats to medium.

Add sesame oil to pan and sauté scallions for a minute or two before adding in tofu. Cook for 5 minutes, then add remaining vegetables and cook for a few minutes until they soften slightly.

Add in the pineapple teriyaki sauce and simmer for 8-10 minutes, stirring occasionally, until the sauce thickens. Stir in cashews and cilantro (optional) and serve hot over rice!

Serving suggestions and storage

I love serving teriyaki tofu over plain white or brown rice. No need to complicate anything! Rice noodles work well, too.

If you're avoiding carbs, try making cauliflower rice instead.

This recipe is also perfect for meal prep as it stores well in the fridge. Pack in a sealed container along with cooked rice and refrigerate for up to a week.

More easy vegan dinner recipes you'll love:

• Thai Peanut Quinoa Salad
• Creamy Polenta with Mushrooms
• Coconut Chickpea Curry via Real + Vibrant
• Sun-Dried Tomato Pasta
• White Bean Tomato Stew
• Portobello Mushroom Fajita Sheet Pan Dinner

If you make this vegan teriyaki tofu, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

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