Pineapple Teriyaki Sauce Tofu Wraps and More: Your Pressure Cooker Guide
This quick and savory Pineapple Teriyaki Sauce comes together in just 10 minutes and packs a punch with tangy pineapple, umami soy, and a sweet kick. Serve it warm over pressure-cooked tofu in wraps with fresh chimichurri for a bold and vibrant meal.
Equipment
- 1 Saucepan Small
Ingredients
Pineapple Teriyaki Sauce Ingredients
- 0.5 cup low sodium soy sauce
- 0.5 cup pineapple juice canned or fresh
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons fresh ginger minced
- 2 cloves garlic minced
- 0.25 teaspoon red pepper flakes
- 2 tablespoons cold water
- 1 tablespoon cornstarch
Instructions
Sauce Instructions
- In a small saucepan, combine the soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes and bring to a simmer over medium heat.
- Simmer for about 5 minutes while stirring until sugar dissolves and mixture is fragrant.
- In a small bowl, whisk together the cornstarch and cold water until smooth.
- Whisk the cornstarch slurry into the simmering sauce gradually while stirring constantly to prevent lumps.
- Continue cooking for 2–3 minutes until thickened. Remove from heat and let cool.
- Use immediately over tofu or store in an airtight container in the fridge for up to 2 weeks.
Notes
Delicious when paired with tofu wraps or grilled vegetables. Make a big batch for sauces throughout the week or freeze for quick meals later.