Hawaiian-Inspired Veggie Skewers

Tofu seamlessly takes the place of the usual chicken in these Hawaiian-inspired skewers. The meaty tofu soaks in a tangy soy-ginger marinade and roasts beautifully, making a delightful pairing with sweet-savory charbroiled pineapple, peppers, and on… — Tofu seamlessly takes the place of the usual chicken in these Hawaiian-inspired skewers. The meaty tofu soaks in a tangy soy-ginger marinade and roasts beautifully, making a delightful pairing with sweet-savory charbroiled pineapple, peppers, and onions. Be sure to serve with some fluffy steamed rice to soak up the extra sauce. (Photo source: Jared Kent)

| Yield: 8-10 skewers | Time: 40 minutes active; 30 minutes passive |

Ingredients

Soy-ginger marinade

½ cup soy sauce

1 teaspoon red pepper flakes

¼ cup brown sugar

2 tablespoons vegetable oil

¼ cup rice wine or apple cider vinegar

2 tablespoons grated fresh ginger

6 cloves garlic, grated

salt and pepper to taste

Tofu and veggie skewers

8-10 bamboo or metal skewers

1 pound extra-firm tofu, cut into 1-inch cubes

2 medium red bell peppers, cut into 1-inch chunks

1 large red onion, cut into 1-1 ¼ inch petals, 2-3 layers on each petal

1 small pineapple, cut into 1-inch chunks

1 tablespoon cornstarch, dissolved in 1 tablespoon cold water

2 tablespoons sesame seeds

For serving

2 green onions, thinly sliced at a bias (optional)

4 steamed brown rice (or white rice)

Preparation

For the marinade

Combine the soy sauce, red pepper flakes, brown sugar, vegetable oil, vinegar, ginger, and garlic in a shallow dish to make the marinade. Season to taste with salt and pepper.

For the skewers

If using bamboo skewers, soak in water for at least 30 minutes.

Add the tofu cubes to the dish and stir gently to coat the tofu with the marinade. Allow to marinate for 30 minutes.

As the tofu is marinating, set the rice on the stove and steam according to the instructions on the packaging. Keep warm until ready to serve.

Line a sheet pan with foil and spread a couple tablespoons of vegetable oil across the foil. Directly on the sheet pan, thread the tofu cubes onto the skewers along with the chunks of pineapple, bell pepper, and red onion, alternating each item. Save the excess marinade.

Thread onto the skewers until all the tofu is used up. If there are extra vegetables or pineapple left over, make additional skewers. Brush the skewers with a little bit of the extra marinade on one side before cooking.

Preheat the broiler to high and place the skewers under the broiler. Cook for 3-4 minutes on one or until slightly charred. Flip the skewers and brush the other side with some of the marinade after flipping.

As the skewers are broiling, pour the extra marinade into a small sauce pot and stir in the cornstarch and sesame seeds. Bring to a boil and turn off the heat to make a thickened sauce.

Once the skewers are done cooking, remove from the oven and serve with the rice and sauce. Garnish with green onions.

Zero-waste tips

• Save the core of the pineapple to blend into smoothies.

• Use metal skewers to wash and use again in the future.