Pineapple Teriyaki Stir Fry
This flavorful plant-based pineapple teriyaki stir fry is a delicious, healthy alternative to storebought teriyaki sauce loaded with corn syrup.
Servings 2
Calories
Equipment
Ingredients
Veggies
- 2 cups broccoli florets
- 1 red bell pepper chopped
- 1 red onion chopped
Fruit
- 1 cup pineapple, cubed 8 oz
Fat
- 1 Tbsp toasted sesame oil
- 1/8 cup roasted cashews 1/2 oz
Protein
- 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
Garnishes
- Green onions sliced
- Sprinkle of sesame seeds sliced
Grain (Optional)
- Brown or white rice to serve
Instructions
- 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.