A great vegan option for barbecue lovers, these tofu skewers are marinated in a delicious, low-carb, gluten-free teriyaki sauce. Grill them or put them in the oven for a quick, effortless party snack.

Serving Size: 4-6

Ingredients for Teriyaki Tofu Skewers

  • Extra firm tofu, 16 oz or 454 gram
  • Arrowroot Flour, 1 Tablespoon
  • Red bell pepper, 1/2
  • Green bell pepper, 1/2
  • Yellow bell pepper, 1/2
  • Tamari sauce, 1/2 Cup
  • Sake, 1/2 Cup
  • Water, 1/2 Cup
  • Low-carb sweetener, 1/3 Cup

Instructions for Teriyaki Tofu Skewers

1.Take tofu out of the package. Leave something heavy on top to drain excess water.

2.Pat dry tofu. Cut tofu to equal size chunks of about 2.5-3 cm (1 inch) cubes. Cut bell peppers into similar size pieces. Set aside.

3.Coat tofu chunks with arrowroot flour.

4.In a pot, make teriyaki sauce by mixing tamari sauce, sake, water, and low-carb sweetener. Bring it to a boil. Stir until it gets thickened. Turn off the stove.

5.Marinate the tofu chunks in the teriyaki sauce. If you are using wooden skewers, put them in water for 30 minutes before putting together.

6. Preheat the oven to 230˚C or 450˚F (210˚C or 410˚F in fan oven). Put all the ingredients together onto the skewers. In a lined baking sheet, spread them evenly.

7.Bake for 25 minutes. Every ten minutes, brush the tofu with the teriyaki sauce.

8.Take out when the edges look charred and sauce is sizzling.

Watch How to Make Teriyaki Tofu Skewers

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