Grilled Teriyaki Tofu Skewers
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Long, thin slices of grilled tofu on short bamboo skewers look great, and they’re practical. It’s super-easy to turn the skewers to hit the tofu on all sides with grill marks, and if you’re grilling inside on a grill pan, smaller skewers are a cinch to maneuver. Loading the veggies (plus pineapple!) on skewers separately from the tofu means everything grills up to tasty, tender doneness on its own schedule. The perfect glaze for this feast? Our spicy, sticky teriyaki sauce. Choose a favorite grain to soak up any extra sauce: Rice is a go-to, but quinoa, barley, and freekeh are all excellent, too. If you love peanuts, add a sprinkle of chopped roasted peanuts to the skewers just before serving.
- Total Time: 45 min
- Yield: 4 servings 1x
Ingredients
- 1 package (14 ounces/397g) firm tofu, drained
- 3 tablespoons (45ml) soy sauce, divided
- 8 small cremini or button mushrooms
- 1 small zucchini (courgette), sliced into 8 rounds
- 1 red bell pepper, cut into 8 (1-inch/2.5-cm) pieces
- 1/2 small red onion, cut into 1-inch/2.5-cm pieces
- 8 (1-inch/2.5-cm) chunks pineapple
- Canola oil for brushing
- 1 bottle (8.4 ounces/250ml) Wicked Foods™ Wicked Sticky Teriyaki Sauce
Instructions
- Soak 16 small (6-inch/15-cm) wooden skewers in water for at least 20 minutes.
- Place the tofu on a plate, top with another plate and a can to weigh it down and let sit 10 minutes to press out excess water. Drain and transfer the tofu to a cutting board. Cut the tofu across into 4 equal slices, each about 1 inch (2.5cm) thick. Then cut each slice again in half so you have 8 pieces, each about 4 inches (10cm) in length.
- Thread each piece longways onto one of the skewers. Set on a rimmed plate and drizzle with 2 tablespoons of the soy sauce. Turn the skewers to coat tofu in the soy sauce and set aside.
- Thread vegetables and pineapple onto remaining skewers, alternating as you go to create a mix of ingredients on each skewer. Sprinkle the veggie skewers with the remaining 1 tablespoon soy sauce.
- Prepare an outdoor grill for medium heat or heat a grill pan over medium-high heat. (Unless your indoor grill pan is very large, you may have to work in batches; do the veggies first, cover them and keep warm in an oven heated to 200°F/100°C.)
- Grill the skewers, rotating until the tofu has deep grill marks on all sides and the veggies are browned and tender, 7 to 8 minutes on an outdoor grill or 9 to 10 minutes on a grill pan. Brush the skewers generously on all sides with teriyaki and continue to grill, brushing once or twice more, until everything is deliciously glazed. Serve any leftover sauce on the side.