Japanese tofu and vegetable skewers from the oven Recipe
These skewers are a plant-based take on Japanese yakitori: tofu cubes and colourful vegetables baked in a sweet-salty soy sauce. They’re light yet filling, and very colourful, so they look great on a party table. You can also quickly bake them on a weeknight and serve with rice as a simple dinner.
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Servings
3
Ingredients
- tofu - 300 g
- bell pepper - 1 piece
- zucchini - 0.5 piece
- onion - 1 small piece
- button mushrooms - 150 g
- soy sauce - 4 tbsp
- mirin - 2 tbsp
- honey - 1.5 tbsp
- vegetable oil - 2 tbsp
- garlic - 2 cloves
- ginger - 10 g
- sesame seeds - 1 tbsp
- skewers - 8 pieces
Main Ingredient:
tofu
Preparation
- Soak the skewers in cold water for at least 15 minutes so they don’t burn in the oven. Preheat the oven to 200°C (top and bottom heat).
- Remove the tofu from its packaging, drain the water and wrap the block in several layers of paper towel. Place on a plate, cover with another plate and weigh it down, e.g. with a jar of pickles. Leave for 10–15 minutes so the tofu releases excess water – it will absorb the marinade better.
- Wash the bell pepper, remove the seeds and cut into large squares. Wash the zucchini and cut into 1 cm thick half-moons. Peel the onion and cut into larger pieces, separating the layers. Clean the mushrooms and cut them in half (quarter the larger ones).
- Peel the garlic and chop finely. Peel the ginger and grate it on a fine grater. In a bowl, mix the soy sauce, mirin, honey, oil, garlic and ginger until you have a smooth marinade.
- Cut the drained tofu into 2–3 cm cubes. Put the tofu and vegetables into a large bowl, pour over the marinade and gently mix with your hands or a spoon so everything is coated in the sauce. Set aside for 10–15 minutes.
- Thread pieces of tofu, bell pepper, zucchini, onion and mushrooms alternately onto the skewers, trying not to pack them too tightly so the heat can reach the centre.
- Place the skewers on a baking tray lined with baking paper. Brush them with the remaining marinade from the bowl. Put into the preheated oven and bake for 18–20 minutes, turning the skewers over halfway through.
- After removing from the oven, sprinkle the skewers with sesame seeds. Serve immediately, preferably with rice or a cucumber salad.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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