Teriyaki Tofu & Pineapple Kebabs Recipe | Vegetarian Times Skip to main content

Teriyaki Tofu & Pineapple Kebabs

Serve these glistening skewers with Pineapple Fried Rice.



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1 14-oz. pkg. extra-firm tofu, drained and cut into 18 cubes
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½ large pineapple, peeled, cored, and cut into 12 ¾-inch cubes
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1 large red bell pepper, cut into 12 pieces
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½ cup low-sodium soy sauce
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½ cup mirin
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1 Tbs. toasted sesame oil
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1 Tbs. minced fresh ginger
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2 cloves garlic, minced (2 tsp.)
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2 tsp. maple syrup
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1 pinch red pepper flakes
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2 tsp. arrowroot powder


1. Preheat oven to 375°F. Thread each of 6 bamboo skewers with 3 cubes tofu, 2 cubes pineapple, and 2 pieces bell pepper, and place in baking dish.

2. Simmer soy sauce, mirin, oil, ginger, garlic, maple syrup, and red pepper flakes 3 minutes in skillet over medium heat.

3. Combine arrowroot and 1/4 cup plus 1 Tbs. cold water in bowl. Add to skillet, and simmer 2 minutes, or until sauce begins to thicken. Pour sauce over kebabs, and bake 20 minutes, turning once to keep kebabs coated in sauce.

Nutrition Information: 

9 g
Total Fat: 
6 g
Saturated Fat: 
<1 g
16 g
0 mg
718 mg
3 g
9 g
Serves 6

Comments on this Recipe

These were delicious and easy!

these were great! next time, i'll make some extra sauce (i loved it!!). very easy, very tasty