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Teriyaki Tofu with Charred Greens Recipe

Tofu is marinated in a sweet, salty and sticky sauce in this succulent dish, then served with charred greens. Teriyaki sauce is made for grilling, as it adds moisture as well as the perfect balance of sweet and very savoury. Prepare the sauce in advance as it will thicken slightly as it cools, creating the perfect glaze for tender tofu.

Barbecue cooking temperature: medium heat





1. Put the soy sauce, brown sugar, maple syrup, mirin, garlic, ginger and chilli flakes into a pan. Heat over a medium heat on the hob for 5–6 minutes until the mixture is bubbling, then remove from the heat and allow to cool and thicken for a few minutes.

2. Blot the slices of tofu with kitchen paper or a clean cloth to remove any excess moisture. Score the tofu lightly in a criss-cross pattern on one side (this will help the tofu to absorb the marinade). Place the tofu slices into a deep dish, then pour over the teriyaki marinade. Allow to stand for 1 hour, turning the tofu a couple of times.

3. Skewer the broccoli florets, sugarsnap peas and cabbage wedges onto 4 metal skewers, with 3 pieces of broccoli, 4 sugarsnap peas and a wedge of cabbage on each. Brush with a little sunflower oil.

4. Shake excess marinade off the tofu, then carefully place on the hot grill. Cook for 4–5 minutes on each side, turning when the cooked side appears firm.

5. Add the loaded skewers to the hot grill and cook for 4–5 minutes, turning frequently until tender and charred.

6. Remove the tofu slices from the grill and place on serving plates. Scatter each one with a few sesame seeds. Remove the skewers from the grill and carefully slide the vegetables onto the plates, placing the broccoli florets on top of the teriyaki tofu.

Hot tip:

Mirin is a sweet Japanese rice wine, which adds a little acidity to a dish, but less than vinegar. It’s a great ingredient to keep in the cupboard for the perfect teriyaki sauce, noodle soups and fresh salad dressings. You’ll find it in small bottles in most supermarkets.

Recipe extracted from VEGAN BBQ: 70 Delicious Plant-Based Recipes to Cook Outdoors by Katy Beskow (Quadrille, £16.99) Photography: Luke Albert

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