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.

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