I’ve always been a teriyaki fan, even before I was vegan. When I lived in Seattle there was a place in Belltown—at Third and Bell, I believe—called Mom’s. They were a very “meaty” establishment with not the best cuts. But the sauce was insane. Thick, sweet, and a little salty, just like teriyaki sauce should be. I haven’t been back to Seattle since I left for New York in 2003, and after a quick Google search I’ve learned that Mom’s—like many establishments in the Belltown I remember—is no more. That’s OK though, because I’ve created my own teriyaki recipe that I think Mom would approve of.
Mine is delivered as a marinade for tofu on these Teriyaki Tofu Skewers. It’s the second stick-based dish I made for the site (Hawaiian Seitan Skewers were the first), and it won’t be the last. I love skewers because they’re so simple: stab the food, throw it on a grill. And the result is usually a really versatile recipe which can be used in a bunch of ways. In this case, teriyaki tofu is perfect on its own, right on the skewer, or it can be pulled off and mixed with vegetables and put over a bed of rice. It can be put into a wrap or chopped up and added to a salad. I love all the options.
You can cook the tofu without the skewers, too, if you want. I used them here because I see this dish mostly as a finger food or appetizer. However you make them, I think you’ll be a fan. Be sure to let me know what you think in the comments below!
- ½ cup soy sauce
- 1 cup water
- 1 Tbsp. ground ginger
- ½ tsp. minced garlic
- ¼ cup light brown sugar
- 3 Tbsp. agave
- 3 Tbsp. corn starch
- 2 (14 oz.) packages firm tofu, pressed and dried
- 2 Tbsp. sesame seeds
- Mix all ingredients except tofu in a large mixing bowl.
- Slice each brick of tofu into 8 strips and place in marinade. Refrigerate for at least 15 minutes.
- Put skewer in one end of each tofu strip and grill tofu for 3 minutes on each side.
- Top with sesame seeds and serve.