Sheet Pan Teriyaki Tofu with Snap Peas & Pineapple
Sheet Pan Teriyaki Tofu with Snap Peas & Pineapple is a colorful, one-pan dish that marries crispy tofu with fresh snap peas and sweet pineapple, all drenched in savory teriyaki sauce. This easy recipe is perfect for busy weeknights or casual gatherings, providing a delightful burst of flavors and textures with minimal effort. Enjoy a healthy meal that’s visually stunning and incredibly satisfying!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 14 oz firm tofu, drained and cubed
- 2 cups snap peas, trimmed
- 1 cup pineapple chunks (fresh or canned in juice)
- 1/3 cup teriyaki sauce
- 1 tbsp sesame oil
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Drain the tofu and press it between paper towels to remove excess moisture. Cut into bite-sized cubes.
- In a large bowl, combine the tofu with teriyaki sauce, garlic powder, salt, and pepper. Toss until well-coated.
- Spread the marinated tofu on one side of the baking sheet; arrange the snap peas and pineapple on the other side. Drizzle with sesame oil.
- Bake for 25-30 minutes, tossing halfway through for even cooking until everything is caramelized.
- Serve warm with additional teriyaki sauce drizzled on top.
Nutrition
- Serving Size: 1/4 recipe (approximately 240g)
- Calories: 280
- Sugar: 10g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 0mg
Keywords: For extra flavor, add ginger to the marinade or use toasted sesame seeds as a garnish. Substitute snap peas with vegetables like broccoli or bell peppers based on your preference. Leftovers can be stored in an airtight container in the fridge for up to three days.