Teriyaki Tofu Skewers
Servings: 8 skewers
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Equipment
- silicone oil brush
- small sauce bowl
- shallow pyrex or dish to marinate tofu in
Ingredients
TERIYAKI SAUCE
- 1/2 c tamari sauce gluten free
- 1/4 c real maple syrup
- 1/4 c pineapple juice
- 2 garlic
- 1 tsp ginger fresh; grated
- 1 T cornstarch; non gmo
- 1 T purified water; cold
TOFU SKEWERS
- 16 oz OG extra firm tofu
- 1/2 onion; red large
- 1/2 bell pepper; red
- 1/2 bell pepper; green
- 1/2 bell pepper; yellow
- 8 oz pineapple chunks
Instructions
TERIYAKI SAUCE
- In a small saucepan over medium heat, combine the tamari, maple syrup, pineapple juice, garlic, and ginger.
- In a small bowl, make a slurry with the cornstarch and water, whisk until the cornstarch is completely dissolved.
- Slowy pour the slurry into the saucepan, stir continuously.
- Bring to a boil and allow to boil for 2 minutes, until the sauce begins to thicken. Remove from heat and set aside.
- Cut the tofu into 1x1" cubes and place in a shallow container. Pour the Teriyaki Sauce over the tofu until it is completely covered in sauce.
- Alllow to marinate in the refrigerator for 1 hour.
- Preheat the oven to 450° F. Line a baking sheet with foil and set aside.
- Evenly build the skewers with tofu, onions, bell peppers, and pineapple. Each skewer gets 3 pieces of tofu.
- DO NOT THROW AWAY THE TERIYAKI MARINADE, we will brush the skewers with this at the end.
- Bake for 30 minutes, turning each skewer every 10 minutes to get them to cook and brown evenly.
- Remove from the oven and brush them with the left over teriyaki marinade.
- Serve immedietely. ENJOY!!
