Tofu Skewers with Ginger Soy Marinade

5 from 5 votes

Tofu Skewers with Ginger Soy Marinade

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.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Asian, Vegan

Servings:

Calories: 183.9kcal

Author: Anjali Shah

Ingredients

16 oz firm tofu
3 small peaches
½ large onion
2 medium zucchini

Marinade

3 tbsp ginger minced
4 tbsp lime juice
2 tbsp brown sugar unpacked
3 cloves garlic
1½ tsp coriander
2 tbsp soy sauce
½ tsp mustard powder

Instructions

Combine marinade ingredients. Finely mince ginger and garlic, combine with remaining ingredients, mix and set aside.
Drain tofu and pat dry with paper towels, pressing out as much water out as possible.
Cut tofu into 1½ inch cubes. Add to marinade and toss to coat. Set aside while preparing remaining ingredients.
If using bamboo skewers, soak in cold water.
Cut zucchini and peach in 1½ inch cubes. Slice onion into 1 inch pieces and break apart so that you have clusters of 2-3 layers.
Turn the tofu pieces in the marinade again. Turn broiler to high.
Assemble the skewers, placing 1-2 pieces of tofu per skewer and evenly distribute the other ingredients.
Place skewers on a grill pan or foil lined baking sheet.
Cook under broiler for 8 minutes. Flip skewers and cook the other side for 3-4 minutes to brown slightly on the other side.
Remove from the oven and drizzle with remaining marinade. Serve immediately.

Video

https://youtu.be/9zYo6AJikOk

Notes

My #1 Secret Tip for these tofu skewers with ginger soy marinade is to press as much water as possible from the tofu before marinating. If my tofu holds excess moisture, the marinade does not absorb properly, which gives me a weaker flavor.
Soak skewers: If I use wooden or bamboo skewers, I soak them in cold water for at least 10 minutes to prevent burning under the broiler.
Keep cubes uniform: I cut all my skewer ingredients to roughly the same size, so they cook at the same speed.
Use high heat: Cooking under a hot broiler gives that crisp and caramelised texture. It is also how I keep my veggies firm but browned.
Rotate the skewers: I make sure to turn my skewers so that all sides are caramelized and take on a deep color.
Use firm peaches: Slightly underripe peaches are the best for skewering as they hold their shape, and do not turn to mush when I grill them.

Nutrition