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Teriyaki Tofu & Pineapple Kebabs

My YJ Recipes


Nutritional Information

Serves 6

Amount Per skewer:

Calories 149
Protein 9g
Total fat 6g
Carbs 16g
Cholesterol mg
Sodium 718mg
Fiber 3g
Sugars 9g

Serve these glistening skewers with Pineapple Fried Rice.


  • 1 14-oz. pkg. extra-firm tofu, drained and cut into 18 cubes
  • 1/2 large pineapple, peeled, cored, and cut into 12 3/4-inch cubes
  • 1 large red bell pepper, cut into 12 pieces
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup mirin
  • 1 Tbs. toasted sesame oil
  • 1 Tbs. minced fresh ginger
  • 2 cloves garlic, minced (2 tsp.)
  • 2 tsp. maple syrup
  • 1 pinch red pepper flakes
  • 2 tsp. arrowroot powder


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.
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