Grilled Teriyaki Tofu Skewers
Ingredients
- 1/3 cup soy sauce or tamari (ensure gluten-free as needed)
- 1/4 cup coconut sugar or brown sugar
- 1/4 tsp garlic powder
- 1 1/2 tsp rice vinegar
- 3/4 tsp toasted sesame oil
- 1/2 tsp arrowroot powder
- 1 (14-oz.) package extra-firm tofu
- 1/2 medium red onion
- Avocado oil (for greasing grill)
Garnishes
- Sesame seeds
- Thinly sliced green onion
Preparation
In a wide, shallow bowl or glass container, whisk together soy sauce or tamari, coconut sugar, garlic powder, rice vinegar, and sesame oil. Remove about 1/3 of the marinade and reserve for making glaze.
Add the cubed tofu to the dish with the marinade, stir to coat well, cover, and let sit at room temperature for 30 minutes to marinate.
While the tofu is marinating, whisk together the arrowroot and a splash of water in a small saucepan, then add the reserved marinade. Bring to a simmer, whisking frequently until thickened to a glossy glaze, about 2-3 minutes. If it thickens too much, add a little water to thin. If it’s too thin, whisk more arrowroot with water, then add to the saucepan and cook to thicken.
Once the tofu has finished marinating, lightly oil a grill pan or grill grate and preheat to medium-high. Thread cubed tofu and red onion onto skewers, alternating with red onion and ending with a piece of red onion, with about 8 tofu cubes per skewer.
Grill the skewers, ensuring as many tofu cubes as possible make contact with the pan, and turn every 3-4 minutes until browned and beginning to char in spots, about 10-15 minutes.
Transfer to a serving plate, brush with the reserved glaze, and sprinkle with sesame seeds and sliced green onion if desired.
Tips
These skewers are delicious served with rice and steamed broccoli or other accompaniments.
