Yakitori Tofu Skewers

Tofu, cherry tomatoes, capsicum and spring onions are threaded onto skewers and cooked until caramelised and tender. Serve with rice and bok choy.

By Jennene Plummer
  • 25 mins preparation
  • 10 mins cooking
  • Serves 4
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Yakitori Tofu Skewers
  • 300 gram firm tofu, cut into 24 cubes (3 per skewer)
  • 2 spring onions, cut into 2cm lengths, plus extra, thinly sliced
  • 8 cherry tomatoes
  • 150 gram yellow capsicum, seeded, cut into 16 cubes
  • 8 wooden skewers, soaked
  • 1/3 cup soy sauce
  • 2 tablespoon mirin (sweet rice wine)
  • 1 tablespoon caster sugar
  • 2 bunch bok choy, halved, steamed
  • 1 1/2 cup cooked long-grain rice


Yakitori Tofu Skewers
  • 1
    Thread tofu, onion, tomato and capsicum onto skewers.
  • 2
    In a small saucepan, combine soy, mirin and sugar on medium, stirring untilsugar dissolves. Simmer onlow for 1-2 minutes until reduced slightly.
  • 3
    Heat a large nonstick frying pan on medium. Cook skewers, turning and basting with half the marinade for 7-8 minutes until caramelised and vegetables are tender.
  • 4
    Serve on a bed of rice, sprinkled with extra onionand drizzled with remaining marinade. Accompany with bok choy.