Crispy Teriyaki Pineapple Tofu & Rice Stuffed Peppers

Looking for a delicious, plant-based twist on stuffed peppers? These Crispy Teriyaki Pineapple Tofu & Rice Stuffed Peppers are packed with bold flavors and satisfying textures! Sweet and savory teriyaki-glazed tofu pairs beautifully with juicy pineapple, fluffy rice, and vibrant bell peppers. The tofu is air-fried (or pan-fried) to crispy perfection, while the peppers bake until tender. Perfect for meal prep or a wholesome weeknight dinner, this dish brings a delightful balance of crunch, sweetness, and umami in every bite!

Ingredients:

For the Peppers:

4 large bell peppers (any color)

1 cup cooked jasmine or brown rice

½ cup pineapple chunks (fresh or canned, drained)

1 small carrot, finely diced

2 green onions, sliced

1 tbsp sesame seeds (for garnish)

Chopped cilantro (for garnish)

For the Crispy Tofu:

1 block (14 oz) firm tofu, pressed and cubed

2 tbsp cornstarch

½ tsp garlic powder

½ tsp black pepper

2 tbsp oil (for frying or air frying)

For the Teriyaki Sauce:

¼ cup soy sauce (or tamari for gluten-free)

2 tbsp maple syrup or honey

1 tbsp rice vinegar

1 tsp sesame oil

1 clove garlic, minced

1 tsp grated ginger

1 tsp cornstarch mixed with 1 tbsp water

Instructions:

1. Prepare the Peppers:

Preheat oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds. Lightly brush with oil and place in a baking dish.

2. Make Crispy Tofu:

In a bowl, toss tofu cubes with cornstarch, garlic powder, and black pepper.

Air Fryer: Air fry at 400°F (200°C) for 12–15 minutes, shaking halfway.

Pan Fry: Heat oil in a pan over medium heat and fry tofu until golden and crispy on all sides.

3. Make Teriyaki Sauce:

In a small saucepan, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger.

Bring to a simmer, then add the cornstarch slurry. Stir until thickened (1–2 minutes).

4. Assemble the Filling:

In a bowl, mix cooked rice, crispy tofu, pineapple, carrots, and green onions.

Pour in the teriyaki sauce and toss to coat.

5. Stuff & Bake:

Fill each bell pepper with the tofu-rice mixture.

Cover with foil and bake for 20 minutes. Remove foil and bake for another 5 minutes.

6. Garnish & Serve:

Sprinkle with sesame seeds and cilantro.

Serve warm and enjoy!

Tofu Tips (for Maximum Crispiness)

Press the Tofu – Remove excess moisture by wrapping the tofu in paper towels and placing a heavy object on top for at least 15 minutes.

Cube & Toss in Cornstarch – Cut the tofu into bite-sized cubes and toss them in cornstarch before air frying or pan-frying. This helps create a crispy coating.

Air Fry or Pan Fry First – Cook the tofu at 375°F (190°C) for 12-15 minutes in the air fryer (shaking halfway) or pan-fry until golden brown before tossing in teriyaki sauce.

Peppers & Stuffing Tips

Pre-bake the Peppers – Roast the halved bell peppers at 375°F (190°C) for 10 minutes before stuffing to make them tender but still hold their shape.

Use Day-Old Rice – For better texture, use leftover chilled rice so it doesn’t turn mushy when mixed with the teriyaki sauce.

Balance Sweet & Savory – Pineapple adds sweetness, so balance it with soy sauce, garlic, and ginger for a deeper umami flavor.

Mix in Crunch – Add water chestnuts, toasted cashews, or sesame seeds for extra texture.

Final Cooking & Serving

Broil for a Crispy Finish – After stuffing, broil for 2-3 minutes to get a slightly caramelized top.

Garnish for Extra Flavor – Sprinkle with green onions, sesame seeds, and a drizzle of sriracha or extra teriyaki sauce before serving.