Teriyaki tofu kebabs
Ingredients
- Bamboo skewers
- 8 button mushrooms [halved]
- 2 baby marrow [cut into 2cm pieces]
- 300 g firm tofu [cut into 16]
- 1 cup soy sauce
- 1/2 cup mirin [use sake as an alternative]
- 2 tablespoons brown sugar
- 2 garlic clove [minced]
- 1 tablespoon fresh ginger [minced]
- 300 g jasmine rice
Instructions
- Soak bamboo skewers in water for 10 minutes to avoid burning during cooking.
- Cook rice as per package instructions.
- Meanwhile, Whisk soy sauce, mirin, brown sugar, garlic and ginger in a bowl until the sugar is dissolved. Put teriyaki source to the side.
- Thread mushrooms, zucchini and tofu alternately onto bamboo skewers.
- Place prepared kebabs into glass dish. Pour teriyaki marinade over kebabs and refrigerate for 20 minutes.
- Heat grill plate or pan over a medium heat. Place kebabs onto hot pan or grill. Turn kebabs to ensure even cooking. Cook for 5-10 minutes.
- Drizzle kebabs with any remaining marinade and serve with rice
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