Teriyaki Tofu Stir-fry with Fresh Vegetables and Pineapple
A vibrant stir-fry featuring golden-seared tofu cubes tossed with crisp vegetables and sweet pineapple chunks in homemade teriyaki sauce. This colorful dish combines the umami richness of soy and mirin with fresh ginger and garlic, creating a perfect balance of sweet and savory flavors. Ideal for weeknight dinners or meal prep, the recipe transforms simple ingredients into a satisfying plant-based meal. The combination of sugar snap peas, bell peppers, and carrots provides satisfying crunch while the teriyaki glaze brings everything together over fluffy jasmine rice.
Ingredients
- ⅝ cup Jasmine rice, uncooked
- 1 lb Tofu, extra firm, cubed
- 4 Tbsp Homemade teriyaki sauce
- 6 Tbsp Homemade teriyaki sauce
- 3 stalks Green onions, chopped
- ½ Red onions, sliced
- 4 oz Carrots, sliced thinly
- 8 leaves Fresh basil, sliced
- 8 oz Sugar snap peas, trimmed
- 1 Red bell peppers, sliced
- 4 oz Pineapple, diced
- 1 Tbsp Cooking oil
- 1 Tbsp Cooking oil
- ½ Limes, juice of
- 3 cloves Garlic, peeled
- 1 inch Fresh ginger, peeled and chopped
- 2 ½ Tbsp Brown sugar
- 4 Tbsp Low-sodium soy sauce
- 2 Tbsp Water
- 2 Tbsp Mirin(optional)
- 1 Tbsp Cooking oil
- ½ tsp Toasted sesame oil(optional)
Instructions
- 1
Heat wok over medium-high heat and add first portion of oil
- 2
Add cubed tofu with marinade and saute until exterior is golden
- 3
Remove tofu from pan and set aside
- 4
Return pan to medium-high heat and add second portion of oil
- 5
Add green onions and saute until fragrant
- 6
Add carrots and red onions and saute
- 7
Add sugar snap peas and red peppers and saute
- 8
Return tofu to pan and add pineapple and remaining teriyaki sauce
- 9
Saute for another minute then remove from heat
- 10
Finish with lime juice and basil, season to taste with salt and pepper
- 11
Serve over rice
Tips
Press tofu between paper towels for 15 minutes before cubing to remove excess moisture for better browning.
Prep all vegetables before starting to cook since stir-frying moves quickly once you begin.
Save time by making extra teriyaki sauce in advance and storing in the refrigerator for up to a week.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Vegetables can be prepped 1 day ahead and stored in refrigerator
Serve immediately over hot rice for best texture
Common Mistakes
Press tofu thoroughly to avoid soggy texture when stir-frying
Keep heat at medium-high to avoid steaming vegetables instead of searing
Substitutions
FAQ
Can I make this gluten-free?
Yes, use tamari instead of soy sauce and ensure your teriyaki sauce is made with gluten-free ingredients. Check that mirin is also gluten-free.
What if I don't have a wok?
A large skillet or saute pan works well. Use the largest pan you have to avoid overcrowding vegetables.
How long will leftovers keep?
Store in refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through.