Tofu Skewers with Ginger Soy Marinade

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For a quick plant-based dinner that is easy to assemble and easy to eat, I make these tofu skewers with ginger soy marinade. I use tofu, peaches, and zucchini with a savory ginger soy marinade. This gives me bold, yet balanced flavors and textures all on one stick! In just 30 minutes, I have colorful skewers that make any meal exciting.

If you love the sound of these tofu skewers with ginger soy marinade, you should try my sweet and sour tofu with vegetables. Both of these recipes balance out sweet and savory flavors. Firm tofu absorbs the marinade, making every bite mouthwatering, especially when paired with fruits and vegetables. 

I first created this recipe when I wanted to take one of my favorite Asian dishes to a cookout, something like my vegan kung pao tofu, but it just was not suitable. And then I thought, why not put it on a stick? My kids already love the novelty of eating food off a stick, so I knew this would make vegetables and tofu more appealing. If there is something your kid refuses to eat, put it on a stick and roast it in a sauce. Try it! 

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🥘 Ingredients

These tofu skewers with ginger soy marinade use simple spices, which I would bet are already in your kitchen. The rest is firm tofu, fresh fruit, and veggies. This is exactly what I use:

Fresh vegetables and fruit: I use zucchini, onions,  and peaches for a balance of savory vegetables and a natural sweetness from the fruit.

Ginger: Freshly minced ginger gives my marinade warmth, depth, and that signature Asian flavor I am looking for.

Garlic: I add minced garlic, to add to the savory base.

Coriander: For this recipe, I use ground coriander for a subtle spice that pairs well with the peaches.

Lime juice: I like using fresh lime juice for a zesty kick that adds some acidity to my marinade.

Soy sauce: The soy sauce gives my marinade a salty umami flavor. 

Mustard powder: I add a small amount of mustard powder to the marinade for a slight peppery tang.

Brown sugar: I mix brown sugar into the marinade to balance out saltiness and encourage caramelization.

Tofu: Extra-firm tofu ensures that my cubes hold their shape on the skewers.

🔪 How To Make

This recipe may look impressive and complicated, but it is extremely easy! These are the steps I follow:

Combine marinade ingredients: I combine my minced ginger, garlic, soy sauce, brown sugar, coriander, mustard powder, and lime juice. I set it aside to give the flavors time to intensify.

Prep tofu and vegetables: Next, I drain the tofu and pat it dry with paper towels, pressing out as much moisture as possible. Then I cut it into 1 1/2 inch cubes. I add the tofu to the marinade, make sure it is coated, and leave it to soak while cutting my zucchini and peaches into 1 1/2 inch cubes and the onion into 1 inch pieces.

Assemble skewers: I turn my tofu cubes in the marinade once more, then begin threading my pieces onto my soaked skewer sticks. I place the tofu, then the zucchini, then the peaches, then the onion. And repeat once more.

Cook skewers: Next, I place my skewers on a grill pan or foil-lined baking sheet and cook under the broiler for 8 minutes. Then flip and cook the other side for 3-4 minutes to brown slightly. I remove the skewers from the oven, drizzle with the remaining marinade, and serve immediately.

📖 Variations

There are many ways I like to chop and change these tofu skewers depending on the occasion or the ingredients in my kitchen. I recommend trying these 3:

Extra vegetables: I add 1 cup of chopped bell peppers to the recipe and thread them on just after the onion. My kids love the sweetness of the red bell peppers, while my husband likes the slightly bitter, grassy flavor of green peppers.

Tropical fruit: I replace the peaches with 1 cup of fresh pineapple chunks. It works really well with the marinade and adds a bit more sweetness and juiciness to my skewers. This is great for when peaches are out of season. 

Sauce change-up: Instead of the soy ginger marinade, I sometimes use 3/4 cup of my gluten-free vegan teriyaki sauce. I love this sweet and sticky marinade, and make sure to keep some aside for drizzling over my rice. 

🍽 Serving Suggestions

I love the way these tofu skewers with ginger soy marinade take the guesswork out of serving. It has also inspired me to place other vegetables on sticks and bring them along to picnics and outdoor events. Recently, I experimented with garlic butter miso mushrooms on a skewer, as well as my vegan buffalo cauliflower wings. I simply skewer them after they have cooked. Try one of these for your next cookout or as a fun new way to eat veggies! 

A friend of mine recently moved, and we decided to have an unpacking party. I made sure to bring along foods that required no utensils, since they would likely still be in a box. I brought these tofu skewers with ginger soy marinade, my easy vegan egg rolls, and some of my vegan summer rolls. All we needed were some paper napkins and a few paper plates. This easy meal gave us all the plant-based energy boost we needed to get everything unpacked in no time. 

🧊 Storing And ♨️ Reheating

Refrigeration: I remove the tofu and the vegetables from the skewers and store them in an airtight container in the refrigerator for up to 4 days.

Freezing: Freezing is not recommended for these skewers as the fruit and vegetables release excess moisture after thawing. 

Reheating: I reheat the tofu and vegetables in a skillet over medium heat, and add a small splash of soy sauce, or a squeeze of lime to refresh the flavor.

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