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Grilled Teriyaki Tofu Skewers Recipe

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4.3 from 3 reviews

These Grilled Teriyaki Tofu Skewers are a perfect plant-based option for a flavorful and satisfying meal. Marinated in a homemade teriyaki sauce, the extra-firm tofu is grilled to achieve a deliciously charred exterior while remaining tender inside. Tofu and red onion chunks are threaded onto skewers, grilled, and finished with a glossy, thickened glaze made from the reserved marinade, then garnished with sesame seeds and green onion. Ideal for serving with rice and steamed vegetables or a cold noodle salad.

Ingredients

Marinade and Glaze

  • 1/3 cup soy sauce or tamari (ensure gluten-free as needed)
  • 1/4 cup coconut sugar (or substitute brown sugar)
  • 1/4 tsp garlic powder
  • 1 ½ tsp rice vinegar
  • 3/4 tsp toasted sesame oil
  • 1/2 tsp arrowroot powder (for glaze)

Main Ingredients

  • 1 (14-oz.) package extra-firm tofu, cut into 1-inch cubes
  • 1/2 medium red onion, sliced into 1-inch chunks
  • Avocado oil (for oiling grill pan)
  • Sesame seeds (for garnish, optional)
  • Thinly sliced green onion (for garnish, optional)

Instructions

  1. Prepare the marinade: In a wide, shallow bowl or glass container, whisk together soy sauce or tamari, coconut sugar, garlic powder, rice vinegar, and toasted sesame oil. Remove about one-third (approximately 2 ½ tablespoons) of the marinade and set it aside to make the glaze later.
  2. Marinate the tofu: Add the cubed tofu to the remaining marinade mixture, stir or cover with a lid and shake to coat all pieces evenly. Cover and let the tofu marinate at room temperature for 30 minutes to absorb the flavors.
  3. Make the glaze: While the tofu marinates, whisk the arrowroot powder with a small amount of water in a small saucepan. Add the reserved marinade to the pan and bring it to a simmer over medium heat, whisking frequently until it thickens to a glossy glaze in about 2-3 minutes. Adjust consistency by adding water if too thick or more arrowroot mixed with water if too thin, cooking further to thicken as needed.
  4. Preheat and prepare the grill: Lightly oil a grill pan or grill grate with avocado oil and preheat to medium-high heat to prevent sticking and ensure even cooking.
  5. Assemble the skewers: Thread the tofu cubes and red onion chunks onto skewers, alternating pieces with a red onion chunk between each tofu cube and finishing with a red onion piece. Aim for about 8 tofu cubes per skewer.
  6. Grill the skewers: Place the skewers on the grill pan making sure as many tofu cubes as possible make contact with the pan surface. Grill for 10-15 minutes, turning every 3-4 minutes until the tofu is browned and slightly charred in spots.
  7. Glaze and garnish: Transfer the cooked skewers to a serving plate. Brush the reserved glaze over the tofu thoroughly. Sprinkle with sesame seeds and thinly sliced green onion for an optional finishing touch.
  8. Serve and store: Serve these flavorful skewers with steamed rice and broccoli or alongside a creamy sesame noodle salad for a complete meal. Store any leftover grilled tofu skewers in an airtight container in the refrigerator for 2-3 days.

Notes

  • Use gluten-free tamari to make this recipe gluten-free.
  • Substitute brown sugar if coconut sugar is unavailable.
  • Ensure tofu is extra-firm and pressed well to remove excess moisture for best grilling results.
  • If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent burning.
  • Adjust grilling time depending on your grill or pan to avoid over-charring.
  • Arrowroot powder is used as a thickener in the glaze, but cornstarch can be substituted if needed.
  • The marinade doubles as a base for the glaze, saving time and intensifying flavor.

Find it online: https://glowcooks.com/grilled-teriyaki-tofu-skewers-recipe/