Pineapple Teriyaki Bowl with Crispy Tofu
Prep time: 
Cook time: 
Total time: 
Serves: 2 bowls
This bowl is so fresh, healthy and inexpensive to make. Boring, squishy tofu will never be the same after you try this marinated, crispy version.
  • 1 block extra firm tofu
  • 3 tablespoons olive oil
  • 3 tablespoons corn starch
  • ¼ cup pineapple teriyaki sauce, plus extra for topping each bowl
  • 1 cup cooked quinoa
  • 6 cups kale
  • ½ cup diced pineapple
  • 1 sliced cucumber
  • ½ cup shredded carrots
  • ½ cup thinly sliced radishes
  • Chopped cilantro, for garnsih
  • 1 lime
  1. Drain tofu from package and place on a plate. Weigh tofu block down with heavy items to release more liquid for about 20 minutes.
  2. Once tofu is pressed, dry the block off and cut into small ½" cubes.
  3. Place tofu cubes in a plastic bag and marinate with ¼-1/2 cup of pineapple teriyaki marinade for at least 30 minutes or overnight.
  4. Once tofu is marinaded, dry the cubes off on a plate with a paper towel.
  5. Sprinkle corn starch over tofu cubes and toss until distributed. If it looks like all the cubes are not covered, add more corn starch until covered. Tofu will feel sticky.
  6. Warm about 2 tablespoons of oil over medium high heat In a non stick skillet. Once oil is heated, add tofu in one layer. Let sit for 3-5 minutes or until golden brown crust appears.
  7. Rotate tofu pieces so another side cooks. Continue and stir until most of tofu cubes are golden brown and crispy.
  8. While tofu is cooking, sauté kale in a skillet to wilt if preferred.
  9. Prep all toppings in 2 large bowls. Divide quinoa, kale, pineapple, cucumber, radishes and carrots. Add cooked tofu to eat bowl. Drizzle with extra pineapple teriyaki sauce, garnish with chopped cilantro and squeeze fresh lime juice on top.
Recipe by Gourmet Gab at