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
- 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
15 mins to prep
15 mins to cook
Dice the tofu into 2.5 cm cubes and place into a medium bowl.
In a small saucepan mix together tamari, pineapple juice, ginger and garlic. Place over medium heat and cook for 5 minutes.
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.
Pour 3-4 tablespoons of teriyaki sauce over the tofu, gently toss and leave to marinate for 30 minutes.
Thread the tofu and vegetables in alternating order through skewers. Lay in a shallow dish and coat with remaining teriyaki sauce.
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.
Serve alongside rice.