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Grilled Teriyaki Tofu Skewers Recipe

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3.9 from 8 reviews

These Grilled Teriyaki Tofu Skewers feature marinated extra-firm tofu grilled to perfection with caramelized edges and a glossy homemade teriyaki glaze. Perfectly paired with fresh red onion, sesame seeds, and green onions, these skewers offer a delightful plant-based meal that’s savory, slightly sweet, and easy to prepare in about an hour. Ideal as a main dish with rice and steamed veggies or a tasty addition to your next cookout.

Ingredients

Marinade and Glaze

  • 1/3 cup soy sauce or tamari (ensure gluten-free as needed)
  • 1/4 cup coconut sugar (or sub brown sugar)
  • 1/4 tsp garlic powder
  • 1 ½ tsp rice vinegar
  • 3/4 tsp toasted sesame oil
  • 1/2 tsp arrowroot powder

Skewers

  • 1 (14-oz.) package extra-firm tofu, cut into 1-inch cubes
  • 1/2 medium red onion, sliced into 1-inch chunks
  • Avocado oil, for grilling
  • Sesame seeds, for garnish (optional)
  • Thinly sliced green onion, for garnish (optional)

Instructions

  1. Prepare the Marinade: In a wide, shallow bowl or glass container, whisk together soy sauce or tamari, coconut sugar, garlic powder, rice vinegar, and toasted sesame oil until well combined. Remove about one third of the marinade (approximately 2 ½ tablespoons) and set aside for glazing later.
  2. Marinate the Tofu: Add the cubed extra-firm tofu to the remaining marinade, stirring gently or covering with a lid and shaking to coat all pieces evenly. Cover and let the tofu marinate at room temperature for 30 minutes to absorb the flavors.
  3. Make the Teriyaki Glaze: While the tofu marinates, whisk arrowroot powder with a small amount of water in a small saucepan. Add the reserved marinade to this mixture and bring to a simmer over medium heat, whisking frequently. Cook for 2-3 minutes until the sauce thickens to a glossy, syrupy glaze. If the glaze becomes too thick, add water to thin it; if too thin, whisk more arrowroot powder with water and add to the pan to thicken further.
  4. Prepare the Grill: Lightly coat a grill pan or grill grate with avocado oil and preheat over medium-high heat to ensure it is hot before cooking.
  5. Assemble the Skewers: Thread tofu cubes and red onion chunks alternately onto skewers, starting and ending with a piece of red onion. Aim for about eight tofu cubes per skewer, separated by onion pieces.
  6. Grill the Skewers: Place the assembled skewers on the hot grill, making sure as many tofu cubes as possible have direct contact with the surface. Grill for 10-15 minutes total, turning every 3-4 minutes until the tofu is browned and has charred spots, indicating a caramelized exterior.
  7. Serve: Transfer the grilled tofu skewers to a serving plate. Brush the reserved teriyaki glaze generously over the tofu pieces. Sprinkle with sesame seeds and thinly sliced green onions for added flavor and visual appeal. Serve warm with steamed rice and broccoli or your favorite side dish.
  8. Storage: Leftover grilled tofu skewers can be stored in an airtight container in the refrigerator for 2-3 days. Reheat gently before serving.

Notes

  • For gluten-free option, use tamari instead of soy sauce.
  • Arrowroot powder is used as a thickening agent to create the teriyaki glaze; cornstarch can be substituted if unavailable.
  • Extra-firm tofu works best for grilling to hold shape and absorb marinade.
  • Soaking wooden skewers in water for 30 minutes before grilling helps prevent burning.
  • Serve with steamed vegetables or a light salad for a balanced meal.
  • If preferred, the tofu can be baked or pan-fried instead of grilled.
  • Adjust sweetness of the marinade by varying coconut sugar amount according to taste.

Find it online: https://cozyplatter.com/grilled-teriyaki-tofu-skewers-recipe/