Dinner

Teriyaki Tofu and Pineapple Kebabs is for Dinner.

Teriyaki Tofu and Pineapple Kebabs takes 20 minutes to prepare.

Teriyaki Tofu and Pineapple Kebabs takes 20 minutes to cook.

Teriyaki Tofu and Pineapple Kebabs makes 6 servings.

The ingredients for Teriyaki Tofu and Pineapple Kebabs are:

1 14-oz. pkg. extra-firm tofu, drained and cut into 18 cubes
? large pineapple, peeled, cored, and cut into 12 ?-inch cubes
1 large red bell pepper, cut into 12 pieces
? cup low-sodium soy sauce ( I used Briggs Liquid Aminos)
? cup mirin (used white cooking wine)
1 Tbs. toasted sesame oil (used EVOO)
1 Tbs. minced fresh ginger
2 cloves garlic, minced (2 tsp.)
2 tsp. maple syrup (used brown rice syrup)
1 pinch red pepper flakes
2 tsp. arrowroot powder (used corn starch)

Here is how you make Teriyaki Tofu and Pineapple Kebabs:

1. Preheat oven to 375?F. Thread each of 6 bamboo skewers with 3 cubes tofu, 2 cubes pineapple, and 2 pieces bell pepper, and place in baking dish. 2. Simmer soy sauce, mirin, oil, ginger, garlic, maple syrup, and red pepper flakes 3 minutes in skillet over medium heat. 3. Combine arrowroot and 1/4 cup plus 1 Tbs. cold water in bowl. Add to skillet, and simmer 2 minutes, or until sauce begins to thicken. Pour sauce over kebabs, and bake 20 minutes, turning once to keep kebabs coated in sauce.Serving Size:?makes 6 skewers

The nutritional information for Teriyaki Tofu and Pineapple Kebabs is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 187.3

• Total Fat: 4.7 g
• Cholesterol: 0.0 mg
• Sodium: 1,426.1 mg
• Total Carbs: 29.1 g
• Dietary Fiber: 3.0 g
• Protein: 8.0 g

The dietary needs meet for Teriyaki Tofu and Pineapple Kebabs is Vegan