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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 187.3
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,426.1 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 8.0 g

View full nutritional breakdown of Teriyaki Tofu & Pineapple Kebabs calories by ingredient
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Teriyaki Tofu & Pineapple Kebabs

Submitted by: SKIRACECHICK

Introduction

from Vegetarian Times:
http://www.vegetariantimes.com/r
ecipe/teriyaki-tofu-pineapple-kebabs/
from Vegetarian Times:
http://www.vegetariantimes.com/r
ecipe/teriyaki-tofu-pineapple-kebabs/

Number of Servings: 6

Ingredients

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

Directions

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.

Serving Size: makes 6 skewers






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