Teriyaki Tofu Skewers

Posted in Main meals Snacks

Tags: gluten free, healthy choice, low fat, vegan, vegetarian

When it comes to tofu, sauce is everything. And this simple, homemade teriyaki sauce is a great way to tie all these veggies together. Well, the skewer helps, too.

Prep: 15 mins

marinate: 30 mins

cook: 15 mins

makes:

10

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You will need:

350 g firm tofu
125 ml (½ cup) tamari
125 ml (½ cup) pineapple juice
¼ teaspoon ground ginger
2 cloves garlic, minced
1 tablespoon cornflour
1 red capsicum, cut into 2 cm cubes
1 large zucchini, cut into 2 cm wheels
1 large red onion, cut into 2 cm cubes
10 mushrooms, cut in half
10 bamboo skewers
Rice, to serve

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Recipe: Vicki Valsamis

Photography: Chris Middleton

Stylist: Deb Kaloper

Directions:

1Dice the tofu into 2.5 cm cubes and place into a medium bowl.
2In a small saucepan mix together tamari, pineapple juice, ginger and garlic. Place over medium heat and cook for 5 minutes.
3Combine cornflour with 3-4 tablespoons of cold water in a small glass, stirring until smooth. Then pour it into teriyaki sauce and stir until mixture boils and becomes nice and thick.
4Pour 3-4 tablespoons of teriyaki sauce over the tofu, gently toss and leave to marinate for 30 minutes.
5Thread the tofu and vegetables in alternating order through skewers. Lay in a shallow dish and coat with remaining teriyaki sauce.
6Preheat grill or griddle saucepan to high. Coat base with olive oil spray and once hot, place skewers on pan. Cook for 6-8 minutes, turning regularly.
7Serve alongside rice.