Teriyaki Tofu Skewers

Teriyaki Tofu Skewers (6)

After making Japanese noodles, tonight Travis moved on to another classic from Japanese cuisine: teriyaki skewers! We made the recipe vegan with a block of tofu for an adaptation to Raddish Kid’s original chicken recipe. Because we were nearly out of regular length skewers, we used toothpicks for mini skewers instead!

Teriyaki Tofu Skewers (1)


  • 1 (1-pound) package firm tofu
  • 1 red bell pepper
  • 1/3 cup soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup water
  • 1 tablespoon cornstarch
  • 1/4 teaspoon garlic powder
  • 2 teaspoons sesame seeds
  1. Drain the tofu and pat dry. Cut the tofu and bell pepper into 1-inch pieces. Thread onto skewers.
  2. Arrange the skewers on a baking sheet lined with parchment paper and bake at 350 degrees F for 15 minutes.
  3. Meanwhile, prepare the teriyaki sauce: whisk together the soy sauce, brown sugar, water, cornstarch, and garlic powder in a saucepan. Bring to a boil, then continue to cook for 30 seconds, whisking frequently.
  4. Brush the cooked tofu skewers with the teriyaki sauce using a pastry brush. Sprinkle evenly with the sesame seeds.

As we dined, Travis practiced some of the Japanese words on the recipe card, and learned about other components of a traditional Japanese meal. You’ll have leftover teriyaki sauce, so consider it over veggies or rice later on in the week!

Teriyaki Tofu Skewers (4)



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