Teriyaki Tofu with Pineapple

Teriyaki Tofu with Pineapple

31
veggigoddess 7

"Teriyaki and tofu work very well together. The tofu soaks up the sauce so well and when mixed with the pineapple it adds a tangy bite. Serve on a bed of steamed rice!"

Ingredients

1 d 1 h 30 m {{adjustedServings}} servings 272 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5532 mg
  • 221%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Cut tofu into bite sized pieces and place it in a deep baking dish; add pineapple. Pour in teriyaki sauce. Refrigerate for at least 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Bake in preheated oven for 20 minutes, or until hot and bubbly.

Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

31
  1. 35 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I bought pre-cubed EXTRA FIRM tofu for this. I drained the water and I didn't freeze it for 24 hours, but only till It was frozen , and left it in the fridge. I used Atkins Teryaki sauce, and it...

This recipe turned out ok, but 2 cups of teriyaki sauce is definitely too much. One cup is plenty.

This was pretty good. I LOVE teriyaki and the tofu just sucks the flavor up. It was good with rice the first day, then cold on a salad the next day. Thanks.