Grilled Tofu Steak Skewers with Teriyaki Glaze
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Ingredients
- 500 g firm tofu, cut into 3 cm cubes
- 1 red pepper, thinly sliced
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp caster sugar
- 1 tbsp sesame oil
- 300 g sushi rice
- 1 tbsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 545 kcal
- Protein
- 25.6 g
- Carbohydrate
- 71.6 g
- of which sugars
- 10.3 g
- Fat
- 15.9 g
- of which saturates
- 2.6 g
- Fibre
- 3.5 g
- Salt
- 1.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Press the tofu cubes between kitchen paper for 10 minutes, then thread onto 8 skewers alternately with the red pepper, soaked in water first if wooden.
- 3
Mix the soy sauce, mirin and caster sugar in a small pan and simmer for 4-5 minutes until syrupy.
- 4
Brush the skewers all over with the sesame oil.
- 5
Heat a griddle pan to medium-high and cook the skewers for 8-10 minutes, turning and basting with the glaze, until the tofu is lightly charred and glossy.
- 6
Scatter with the toasted sesame seeds and serve with the rice.
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