Pineapple Teriyaki Tofu

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Diet: Vegan


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.



  • 16 oz extra firm tofu
  • 1 tbsp sesame oil 
  • 3 scallions, sliced thinly
  • 1 small head of broccoli, diced
  • 1 red bell pepper, diced
  • 1 cup edamame (we used frozen)
  • 1/3 cup unsalted cashews
  • White rice for serving

Pineapple Teriyaki Sauce:

  • 3/4 cup pineapple juice
  • 1/2 cup finely diced pineapple (fresh or frozen)
  • 1/3 cup tamari or soy sauce (we used low sodium)
  • 1/4 cup water
  • 1 tbsp rice wine vinegar
  • 1 tbsp miso paste
  • 3 tbsp coconut or brown sugar
  • 1 1/2 tbsp sesame seeds
  • 1 1/2 tbsp cornstarch or arrowroot starch
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt


  1. Cook rice according to package directions. 
  2. Drain tofu and pat dry. Slice into bite-sized cubes. 
  3. Whisk together all ingredients for pineapple teriyaki sauce.
  4. Heat a large pan or wok to medium and add sesame oil. When hot, add scallions and sauté for a minute or two, until softened. Add tofu and continue cooking for 5 minutes. 
  5. Add broccoli, pepper and edamame and cook for 3-4 minutes, until they start to soften. 
  6. Pour in pineapple teriyaki sauce and simmer for 8-10 minutes, stirring occasionally, until thickened. Add in cashews and serve hot over rice.


You can also serve over cauliflower rice for a lighter version.

Don't feel like making homemade teriyaki? Grab a store-bought teriyaki sauce and add in a bit of pineapple juice.

Keywords: teriyaki tofu