Teriyaki Tofu and Mushroom Skewers
This is a cracking recipe that will fool even the most carnivorous of your friends. It's packed with flavour and a great way to use some summer veg. The combination of tofu, mushrooms, and a rich Teriyaki sauce makes for a delicious plant-based meal!
Takes 30 minutes
Serves 4
Ingredients
- 200 g Oyster mushrooms (or portobello mushrooms)
- 150 g firm tofu
- 1/2 small red onion
- 1 small red pepper
- 1 scallion
- Marinade
- 2 cloves garlic
- 3 tbsp sesame seeds
- 3 tbsp tamari
- 3 tbsp olive oil
- Pinch of pepper
- Pinch of salt
- Teriyaki sauce
- 4 tbsp maple syrup
- 1 clove of garlic (or ½ tsp garlic powder)
- 10 g fresh ginger (or 1 tsp ginger powder)
- 2 tsp tomato paste
- 2 tbsp tamari
- 1 tbsp rice wine vinegar (or any vinegar)
- 2 tsp cornflour
Instructions
- Prepare the Skewers: If using wooden skewers, soak them in water for 10 minutes to prevent burning on the barbecue, or use metal skewers if available.
- Prepare the Vegetables: Cut the mushrooms into ½ cm thick slices. Peel and quarter the red onion, keeping the base intact to hold the pieces together. Deseed the red pepper and cut into 8 bite-sized pieces. Peel the scallion and cut into 3 cm pieces.
- Prepare the Tofu: Cut the tofu block into 2 x 1 cm squares, then cut each into 4, so you have 8 pieces.
- Toast the Sesame Seeds: Heat a dry non-stick pan over medium heat. Add the sesame seeds and toast them for 3-4 minutes, stirring regularly until they start to brown and pop. Remove from heat and crush the seeds with a pinch of salt using a pestle and mortar, or by placing them in a plastic bag and lightly bashing with a rolling pin.
- Make the Marinade: In a medium bowl, combine the chopped garlic, tamari, olive oil, crushed sesame seeds, and a pinch of salt and pepper. Divide this marinade into two bowls, using slightly more for the mushrooms. Coat the mushrooms in one bowl and the tofu in the other, ensuring everything is well-coated. Let them marinate for 5-10 minutes while you prepare the Teriyaki sauce.
- Prepare the Teriyaki Sauce: In a small bowl, whisk together the maple syrup, minced garlic, grated ginger, tomato paste, tamari, rice wine vinegar, and cornflour until smooth and lump-free.
- Cook the Mushrooms and Tofu: Heat a large non-stick pan or barbecue over high heat. Add the marinated mushrooms and tofu slices to the pan, cooking them for 2-3 minutes on each side, until nicely charred. If the pan isn't large enough, cook the mushrooms first, followed by the tofu. Remove from heat and allow them to cool slightly before assembling the skewers.
- Assemble the Skewers: Thread the mushrooms and tofu onto the skewers, alternating between two folded mushroom slices, one piece of tofu, and repeating this pattern. Leave enough room at the top to add a piece of red onion, a piece of pepper, and a piece of scallion.
- Glaze and Cook the Skewers: Using a pastry brush, generously brush the skewers with the Teriyaki sauce. Return the skewers to the pan or barbecue and cook for another 2-3 minutes on each side, brushing with more Teriyaki sauce halfway through, until everything is well-coated and slightly caramelised.
- Serve: Sprinkle the skewers with any remaining crushed sesame seeds and serve alongside your favourite salads or summer sides. Enjoy!
