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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.

You will need

Serves 10

  • 350 g firm tofu
  • 125 ml (1/2 cup) tamari
  • 125 ml (1/2 cup) pineapple juice
  • 1/4 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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15 mins to prep

  1. Step 1

    Dice the tofu into 2.5 cm cubes and place into a medium bowl.

  2. Step 2

    In a small saucepan mix together tamari, pineapple juice, ginger and garlic. Place over medium heat and cook for 5 minutes.

  3. Step 3

    Combine 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.

  4. Step 4

    Pour 3-4 tablespoons of teriyaki sauce over the tofu, gently toss and leave to marinate for 30 minutes.

  5. Step 5

    Thread the tofu and vegetables in alternating order through skewers. Lay in a shallow dish and coat with remaining teriyaki sauce.

  6. Step 6

    Preheat 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.

  7. Step 7

    Serve alongside rice.

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