Teriyaki Tofu with Pineapple

Name: Teriyaki Tofu with Pineapple
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Asian
Ingredients: 237 milliliters chopped fresh pineapple; 473 milliliters teriyaki sauce; 340 grams package firm tofu

You can never have too many Japanese recipes, so give Teriyaki Tofu with Pineapple a try. One serving contains 202 calories, 15g of protein, and 2g of fat. For $1.79 per serving, you get a side dish that serves 4. 11 person found this recipe to be flavorful and satisfying. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. Head to the store and pick up pineapple, teriyaki sauce, tofu, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Cut tofu into bite sized pieces and place it in a deep baking dish; add pineapple.

Ingredients you will need

Pineapple

Tofu

Equipment you will use

Baking Pan

Pour in teriyaki sauce. Refrigerate for at least 1 hour.

Ingredients you will need

Teriyaki Sauce

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Bake in preheated oven for 20 minutes, or until hot and bubbly.

Equipment you will use

Oven

Equipment

Baking Pan

Oven

Ingredients

Servings:

237milliliters

chopped fresh pineapple 473milliliters

teriyaki sauce 340grams

package firm tofu

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Birichino Jurassic Park Vineyard Old Vines Chenin Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.

Birichino Jurassic Park Vineyard Old Vines Chenin Blanc

The 2017 sports a perfume of orange blossom honey, apple butter, brimstone, and some peculiar precursor of lilac which activates not merely the olfactory system, but also the limbic system, autonomic nervous system, and other systems located in more distant sectors. Soil and micro-climate humidity during the 2017 growing season remained quite high through the growing season due to the enormous rains from the previous winter, contributing to the development of modest yet meaningful early botrytis. We last encountered these conditions in 2013 and produced a wine similar to that vintage - just off dry in the style known by the French as sec tendre - dry, yet tender. And as with previous vintages, this wine fermented in stainless steel without inoculation, and was aged until the following Spring in 8 stainless and 2 neutral Hungarian oak barrels.