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Pineapple Teriyaki Stir Fry

Veggies | Protein | Fat | Fruit | Grain (Optional)
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Author Katie's Conscious Kitchen



  • 2 cups broccoli florets
  • 1 red bell pepper chopped
  • 1 red onion chopped


  • 1 cup pineapple, cubed 8 oz


  • 1 Tbsp toasted sesame oil
  • 1/8 cup roasted cashews 1/2 oz


  • 12 oz medium or firm tofu drained

Teriyaki Sauce

  • 1 Tbsp fresh ginger grated
  • 4 garlic cloves minced
  • 2 Tbsp soy sauce or tamari for gf
  • 1 tsp arrowroot powder or cornstarch acts as a thickener
  • 1 tsp honey or agave optional


  • Green onions sliced
  • Sprinkle of sesame seeds sliced

Grain (Optional)

  • Brown or white rice to serve


  • Preheat oven to 400° F and begin cooking the rice according to your preferred method.
  • Dice the wet, unpressed tofu into 1/2 inch cubes and place in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they have a thin crust and are lightly browned.
  • Combine Teriyaki Sauce ingredients in a small cup or bowl with a fork.
  • In a non-stick skillet over medium heat, stir fry the veggies in the sesame oil for 5-8 minutes.
  • Stir in the baked tofu and sauce. Add soy sauce or tamari as needed if too dry or sticking.
  • Add pineapple and cashews. Cook for 5 minutes.
  • Serve alongside a scoop of rice.