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Teriyaki Pineapple Tofu
Teriyaki Pineapple Tofu

Category: Main Dish | Serves: 4

(31 ratings)

Nutrition Information:
Calories: 209
Protein: 13 g
Carbs: 21 g
Fat: 10 g
Saturated Fat: 3 g
Sodium: 340 mg
Fiber: 3 g

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1/4 cup low sodium teriyaki sauce (or 1/4 cup low sodium soy sauce with 2 tablespoons brown sugar)
1 15.25-ounce can pineapple rings, plus 1/3 cup juice from the can
1 block extra firm tofu
1 teaspoon cornstarch
1 tablespoon butter
1 Drain and pat-dry tofu, cut into 8 equal slices
2 Whisk teriyaki sauce (or soy sauce, brown sugar) and the 1/3 cup pineapple juice in a large bowl. Add pineapple rings and tofu and gently stir to coat. Refrigerate for 15 minutes.
3 Meanwhile, preheat oven to 400°F.
4 Remove the tofu and pineapple from the marinade and pat dry; reserve the marinade. Bake the tofu and pineapple until the tofu for 20 minutes.
5 Whisk the reserved marinade and cornstarch in a small saucepan. Bring to a boil and cook, whisking, until reduced and thickened, 2 to 4 minutes. Stir in butter. Serve the tofu and pineapple drizzled with the sauce.

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