We like to make our own teriyaki sauce, it’s so easy!
And when you incorporate fruit juice… now that is a piece of heaven. For this recipe we used pineapple juice, orange juice would be great too. The result is a naturally sweetened and enticing sauce! The salty-sweet balance will bring you to, what we like to call, “the bliss point”.
The sauce compliments and blends effortlessly well with the grilled tofu. A delicious touch is to pace your skewers on a cozy bed of cauliflower rice.
As for this recipe, it is an easy and never disappointing dish. And about as healthy as it’s going to get.
If you’re not already using coconut amino’s, we highly suggest trying it out. It is a soy-free seasoning sauce and contains far less sodium than both tamari or soy sauce, but still, has that distinct umami flavor.
Your veggies can be changed up. Use any color bell peppers you like. Yellow squash or mushrooms are fab! One of the many perks of this dish is that you can basically go with what you have on hand.
(6 servings) SKEWERS:
1 block (400g) organic tofu (firm, extra or super firm)
1/2 of a fresh pineapple
1 red bell pepper
1 large zucchini
1 large red onion
1/2 cup coconut amino’s or low-sodium tamari or soy sauce
1/2 cup pineapple juice
2 cloves garlic - minced
1/2 teaspoon ground ginger or 1 teaspoon fresh grated
2 tablespoons pure maple syrup, coconut sugar or pure cane sugar, optional
2 T. tapioca powder or 1 T. corn starch + equal amount of water
Drain tofu and place between a clean double folded kitchen towel, or paper napkins.
Place a medium stainless steel pot on top to help press the tofu, releasing excess moisture. If using super-firm tofu, skip this step. Let set while making the sauce. If using bamboo skewers, at this time you may also like to soak them in water to keep them from burning on the ends.
In a small saucepan; add coconut amino’s/tamari, pineapple juice, garlic, ginger and optional sweetener, bring to a boil, reduce heat and cook on low (1 minutes) In a small bowl; mix together the cornstarch/tapioca powder with the water until smooth.
Add the mixture to the teriyaki sauce and cook (another minute) or until sauce thickens. Remove from heat, cover and set aside. If you like your teriyaki sauce on the sweeter side, add an extra tablespoon or two of your preferred sweetener.
PREP TOFU & VEGGIES:
Cut tofu into 3/4 – 1 inch cubes, place in a shallow baking dish and add about 1/2 of the sauce, gently toss to coat tofu, cover and let marinate (at least 30 minutes) Chop and prep the veggies.
Thread tofu & veggies on the skewers, distributing evenly, in the order you like.
Turn on grill to medium high and coat with oil. Once grill is hot, add skewers and cook, turning every so often, until tofu is slightly charred and vegetables are fork tender, or al dente if you prefer (about 8 minutes)
Brush with a little sauce on the skewers while cooking if you like. Just be sure to save some for dipping later or adding over top of your grain.
Serve warm with grain of choice. Try to pair it with cauliflower rice and chopped cilantro. This ginger cauliflower rice is a winner too.