Time 30m Number Of Ingredients 8 Steps:
In a small bowl, whisk together the vegetable oil, soy sauce, brown sugar, garlic, ginger, and sherry. Prep the chicken Cut off any fat and place in a large Ziploc bag. With a rolling pin, pound chicken to 1/2 inch thickness. Pour in the marinade (or half the marinade if doing 1/2 chicken and 1/2 tofu) and place the bag of chicken in the fridge. Let the chicken marinate for 6 - 8 hours, turning once or twice if you can. Prep the tofu Press the block of tofu to help get some of the moisture out. The best way to do this, I’ve found, is to line a plate with five or six paper towels, put the block of tofu on there, add another paper towel or two on top, and top with about four dinner plates. Let the dinner plates weigh down the tofu, pressing out the extra moisture, for 10-15 minutes. But watch your plates! Sometimes the tofu sinks down on one side and your plates are in danger of tumbling. Now lay the tofu slab on its back and slice into 5 - 6 slices about 3/4 inches wide (or 2 - 3 slices if using 1/2 chicken and 1/2 tofu). Lay tofu in a shallow bowl or pan and pour the marinade on the top. Unless you like your food salty (I admittedly do), I’d suggest marinating tofu for no more than a couple hours. Cook it up Heat your grill to about 350-375 degrees, pull your chicken and/or tofu out of the fridge, and plop it on the grill. Turning often (be very careful with the tofu), grill for about 15 minutes or until the chicken is no longer pink inside and the tofu is just getting crisp around the edges and has dark grill lines. Grill the pineapple slices for about 2-3 minutes on each side and serve along side the chicken and/or tofu.
Time P1DT1h30m Yield 4 Number Of Ingredients 3 Steps:
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. Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 20 minutes, or until hot and bubbly.
More about “teriyaki tofu with pineapple recipes”
Time 40m Yield 4 Number Of Ingredients 10 Steps:
Slice tofu into 4 thick slices. Marinate in 1/3 cup of teriyaki sauce while you prepare the vegetables. Cut bell pepper into 4 wedges; remove core and seeds. Cut ends off zucchini, then cut each zucchini in half lengthwise. Slice pineapple into 4 wedges. Cut onion into quarters. Place vegetables and pineapple onto a large platter. Brush with olive oil and season vegetables with salt and pepper. Preheat an outdoor grill for medium-high heat and lightly oil grate. Grill onions for 4 minutes, turning halfway through. Add bell pepper, zucchini, and pineapple to the grill and continue grilling, turning occasionally, until done to your liking, 8 to 10 minutes. Remove to a platter as each item finishes cooking, and cut into bite-sized pieces when cool enough to handle. Remove tofu from the marinade. Lightly oil the grate and grill 2 to 3 minutes per side. Divide hot rice between 4 bowls. Top with grilled vegetables, pineapple, and tofu. Drizzle with remaining 1/3 cup teriyaki sauce. Sprinkle with sesame seeds and serve.
