Teriyaki tofu brochettes

Yield: 4 Servings

Measure Ingredient
⅓ cup Tamari or soy sauce
⅓ cup Mirin or sherry
⅓ cup Pineapple juice
2 tablespoons Sesame oil
1 tablespoon Honey
⅛ teaspoon Garlic powder
¼ teaspoon Ground ginger
¼ teaspoon Red pepper flakes
1 pounds Yaki or extra firm tofu, cut into 1-inch cubes
2 cups Fresh pineapple, cut in 1-inch chunks, or 1 can unsweetened pineaple chunks, drained
½ \N Red bell pepper, cut in 1-inch squares
½ \N Yellow bell pepper, cut in 1-inch squares
1 medium Red onion, cut in six wedges
2 smalls Zucchini, sliced crosswise into 1-inch-thick rounds
½ pounds Large button mushrooms, cleaned



Combine marinadeingredients in a shallow glass baking dish. Add tofu and pineapple chunks and let marinate at room temperature one hour. Stir occasionallytocoat tofu with marinade.

Prepare grill. Thread skewers with tofu, pineapple, andvegetables leaving small spaces between pieces of food to allow for faster, more even cooking. Brush brochettes with some of the marinade.

When coals are ready, place skewers on grill and cook 10 to 15 minutes, turning once. Brush brochettes with more marinade as they cook. Brochettes are ready when edges become crips and begin to blacken.

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