Teriyaki Pineapple Tofu Recipe

I’m sharing a crispy tofu with a glossy pineapple glaze made from frozen, thawed tofu that is marinated, slow baked and dipped in a sticky reduction, served over rice with chopped red onion, grilled pineapple chunks and spicy teriyaki mayo as a fresh addition to my Baked Tofu Recipes.

I first made this teriyaki pineapple tofu on a hectic weeknight and it ruined me for takeout. Using extra firm tofu frozen then thawed gives a spongey, chewy bite that soaks up everything, and the pineapple juice reduces to a sticky bright glaze you’ll want to scrape from the pan.

It sits perfectly between Vegan Baked Dishes and Marinated Tofu Recipes, a little unexpected and totally addictive, plus it’s mostly hands off. I swear you’ll end up doubling the batch, even if you tell yourself you wont.

Try it and tell me it didn’t change dinner for you.

Ingredients

• Extra firm tofu brings protein, chewy texture, low carbs, soaks sauce like a sponge
• Fresh pineapple adds bright sweet and sour notes, vitamin C, fiber, and tropical flavor
• Low sodium soy adds umami, savory depth, lots of sodium though, balances sweet pineapple
• Cornstarch helps thicken the teriyaki glaze, gives glossy coating, no real flavor itself though
• Fresh grated ginger brings warm spicy zip, aids digestion, brightens the whole dish with bite
• Creamy mayo tames heat, sriracha kicks spice, together make a tangy spicy drizzle that’s addictive
• Jasmine rice soaks up sauce, gives carbs and comfort, pairs well with sweet pineapple

Ingredient Quantities

• 1 (14 ounce) block extra firm tofu frozen then thawed
• 2 tablespoons neutral oil (canola or avocado)
• 4 tablespoons cornstarch
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup pineapple juice (fresh or canned)
• 1/4 cup low sodium soy sauce or tamari
• 3 tablespoons brown sugar or maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger grated
• 2 cloves garlic minced
• 1 teaspoon toasted sesame oil
• 2 tablespoons cold water
• 1 small fresh pineapple cored and cut into chunks (about 2 cups)
• 1/2 small red onion chopped
• 1/2 cup mayonnaise or vegan mayo
• 1 to 2 tablespoons sriracha (adjust to taste)
• 2 cups cooked jasmine or brown rice for serving
• 2 green onions thinly sliced
• 1 tablespoon sesame seeds
• 1 lime cut into wedges optional

How to Make this

1. Preheat oven to 375°F and line a baking sheet with parchment or use a wire rack over the sheet, it helps the tofu get extra crisp. Thaw the frozen tofu, press or squeeze out as much moisture as you can, then cut into 1 inch cubes.

2. Make a quick marinade using about half the pineapple juice, half the soy or tamari, half the brown sugar, half the rice vinegar, half the grated ginger, one minced garlic clove and a pinch of the sesame oil. Toss the tofu gently in that mix and let sit 15 to 30 minutes, but do not use any leftover liquid that touched the raw tofu for the glaze.

3. After marinating, drain and pat the tofu dry again, then toss the cubes with the neutral oil, 3 tablespoons of the cornstarch, the kosher salt and black pepper until evenly coated. Shake off excess and spread the cubes in a single layer, don’t overcrowd.

4. Bake the tofu for about 35 to 40 minutes, flipping once halfway, until golden and crunchy. A wire rack helps air circulate so it gets crisp all over.

5. While tofu bakes make the pineapple teriyaki glaze: combine the remaining pineapple juice, remaining soy, the rest of the brown sugar, the rest of the rice vinegar, the remaining grated ginger, the other minced garlic clove and the rest of the toasted sesame oil in a small saucepan. Bring to a simmer.

6. Mix the final 1 tablespoon cornstarch with the 2 tablespoons cold water to make a slurry, whisk it into the simmering sauce and cook until glossy and thickened, about 1 to 2 minutes. Taste and adjust salt or sweetness if needed. Keep some glaze aside for serving.

7. Meanwhile char the fresh pineapple chunks and the chopped red onion in a hot skillet with a touch of oil, about 3 minutes per side until you see good color and they are slightly soft, or roast them on a hot sheet for 8 to 10 minutes if you prefer.

8. Toss about half of the baked tofu in the hot glaze so it’s well coated, then return it to the oven 3 to 5 minutes so the glaze sets. Reserve some plain crispy tofu pieces if you want texture contrast.

9. Make the spicy teriyaki mayo by stirring the mayonnaise together with 1 to 2 tablespoons sriracha to your heat preference.

10. Build bowls with cooked jasmine or brown rice, top with glazed tofu and any reserved crispy pieces, spoon on charred pineapple and red onion, drizzle the spicy mayo, scatter sliced green onions and sesame seeds and serve with lime wedges. Leftovers keep well in the fridge, reheat gently and spoon extra glaze over to revive the shine.

Equipment Needed

1. Rimmed baking sheet
2. Wire rack that fits the sheet (helps crisp the tofu)
3. Parchment paper (optional if not using a rack)
4. Large mixing bowl for marinating and coating
5. Measuring cups and spoons
6. Chef’s knife and cutting board
7. Small saucepan and a whisk for the glaze
8. Large skillet or cast iron pan for charring pineapple and onion
9. Tongs or a sturdy spatula for flipping tofu and pineapple
10. Paper towels or a tofu press to squeeze out moisture

FAQ

Teriyaki Pineapple Tofu Recipe Substitutions and Variations

• Tofu: swap with tempeh for a nuttier, firmer bite, or seitan if you want something meaty (seitan has gluten). Paneer works too if you’re not keeping it vegan. Press and marinate tempeh/seitan the same way as tofu, you’ll prob want a bit longer to soak up flavor.
• Cornstarch: use arrowroot or tapioca starch for the same glossy, crispy coating, or plain all purpose flour if that’s what you got (flour gives a slightly less crisp result).
• Soy sauce / tamari: coconut aminos is the best soy free swap, it’s milder and a bit sweeter. Liquid aminos works too, or regular low sodium soy if you only have that.
• Mayonnaise / vegan mayo: swap with plain Greek yogurt for a tangy, lighter version, or blend silken tofu with a little lemon for a vegan creamy option. Avocado mayo also works if you want richer, buttery flavor.

Pro Tips

– Freeze, thaw and press the tofu like they tell you but dont just squish it once and forget it, press it again after marinating so the cornstarch sticks better. Freezing gives chew, pressing gives crisp, do both and you get the best texture.

– Shake off excess cornstarch before baking and spread the cubes out on a rack or roomy sheet or they’ll steam instead of crisp. Too much coating makes a chalky crust so dust, dont clump.

– When you thicken the glaze, whisk the cold cornstarch into cold water first then stir that into the hot sauce, keep it simmering only until glossy or it can go gluey. Reserve a little sauce to drizzle at the end so the tofu keeps some crunch.

– Char the pineapple and red onion for real depth, and keep some plain crispy tofu pieces for contrast. Finish bowls with the spicy mayo and a squeeze of lime, that bright acid and cooling fat make the whole thing sing.

Teriyaki Pineapple Tofu Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing a crispy tofu with a glossy pineapple glaze made from frozen, thawed tofu that is marinated, slow baked and dipped in a sticky reduction, served over rice with chopped red onion, grilled pineapple chunks and spicy teriyaki mayo as a fresh addition to my Baked Tofu Recipes.

Pin

Servings

4

servings

Calories

634

kcal

Equipment: 1. Rimmed baking sheet
2. Wire rack that fits the sheet (helps crisp the tofu)
3. Parchment paper (optional if not using a rack)
4. Large mixing bowl for marinating and coating
5. Measuring cups and spoons
6. Chef’s knife and cutting board
7. Small saucepan and a whisk for the glaze
8. Large skillet or cast iron pan for charring pineapple and onion
9. Tongs or a sturdy spatula for flipping tofu and pineapple
10. Paper towels or a tofu press to squeeze out moisture

Ingredients

• 1 (14 ounce) block extra firm tofu frozen then thawed

• 2 tablespoons neutral oil (canola or avocado)

• 4 tablespoons cornstarch

• 1 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 1/2 cup pineapple juice (fresh or canned)

• 1/4 cup low sodium soy sauce or tamari

• 3 tablespoons brown sugar or maple syrup

• 1 tablespoon rice vinegar

• 1 tablespoon fresh ginger grated

• 2 cloves garlic minced

• 1 teaspoon toasted sesame oil

• 2 tablespoons cold water

• 1 small fresh pineapple cored and cut into chunks (about 2 cups)

• 1/2 small red onion chopped

• 1/2 cup mayonnaise or vegan mayo

• 1 to 2 tablespoons sriracha (adjust to taste)

• 2 cups cooked jasmine or brown rice for serving

• 2 green onions thinly sliced

• 1 tablespoon sesame seeds

• 1 lime cut into wedges optional

Directions

• Preheat oven to 375°F and line a baking sheet with parchment or use a wire rack over the sheet, it helps the tofu get extra crisp. Thaw the frozen tofu, press or squeeze out as much moisture as you can, then cut into 1 inch cubes.
• Make a quick marinade using about half the pineapple juice, half the soy or tamari, half the brown sugar, half the rice vinegar, half the grated ginger, one minced garlic clove and a pinch of the sesame oil. Toss the tofu gently in that mix and let sit 15 to 30 minutes, but do not use any leftover liquid that touched the raw tofu for the glaze.
• After marinating, drain and pat the tofu dry again, then toss the cubes with the neutral oil, 3 tablespoons of the cornstarch, the kosher salt and black pepper until evenly coated. Shake off excess and spread the cubes in a single layer, don’t overcrowd.
• Bake the tofu for about 35 to 40 minutes, flipping once halfway, until golden and crunchy. A wire rack helps air circulate so it gets crisp all over.
• While tofu bakes make the pineapple teriyaki glaze: combine the remaining pineapple juice, remaining soy, the rest of the brown sugar, the rest of the rice vinegar, the remaining grated ginger, the other minced garlic clove and the rest of the toasted sesame oil in a small saucepan. Bring to a simmer.
• Mix the final 1 tablespoon cornstarch with the 2 tablespoons cold water to make a slurry, whisk it into the simmering sauce and cook until glossy and thickened, about 1 to 2 minutes. Taste and adjust salt or sweetness if needed. Keep some glaze aside for serving.
• Meanwhile char the fresh pineapple chunks and the chopped red onion in a hot skillet with a touch of oil, about 3 minutes per side until you see good color and they are slightly soft, or roast them on a hot sheet for 8 to 10 minutes if you prefer.
• Toss about half of the baked tofu in the hot glaze so it’s well coated, then return it to the oven 3 to 5 minutes so the glaze sets. Reserve some plain crispy tofu pieces if you want texture contrast.
• Make the spicy teriyaki mayo by stirring the mayonnaise together with 1 to 2 tablespoons sriracha to your heat preference.
• Build bowls with cooked jasmine or brown rice, top with glazed tofu and any reserved crispy pieces, spoon on charred pineapple and red onion, drizzle the spicy mayo, scatter sliced green onions and sesame seeds and serve with lime wedges. Leftovers keep well in the fridge, reheat gently and spoon extra glaze over to revive the shine.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 398g
• Total number of serves: 4
• Calories: 634kcal
• Fat: 37.8g
• Saturated Fat: 3.8g
• Trans Fat: 0g
• Polyunsaturated: 11.3g
• Monounsaturated: 15g
• Cholesterol: 0mg
• Sodium: 955mg
• Potassium: 354mg
• Carbohydrates: 67.5g
• Fiber: 2.8g
• Sugar: 26g
• Protein: 10.5g
• Vitamin A: 200IU
• Vitamin C: 25mg
• Calcium: 225mg
• Iron: 2.8mg