Tofu Skewers
Extra firm tofu marinated in tamari and lemon, dusted with smoked paprika and thyme, pan-fried until golden and brushed with a sticky maple, garlic and spring onion glaze. A high-protein vegan dinner in about 35 minutes.
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Ingredients
Main ingredients
- 225 g Extra firm tofu
- 1 medium Spring onions
Seasonings and other
- 1¾ tbsp Tamari
- ½ Lemon
- 2 tbsp Corn starch
- 1 tsp Brown sugar
- ½ tsp Smoked paprika
- ¼ tsp Dried thyme
- a pinch Salt
- 1 tbsp Avocado oil
- 1 clove Garlic
- 1 tbsp Maple syrup
- ½ tsp Sesame oil
Instructions
- Marinate the Tofu
Pat the tofu dry and tear it into rough bite-sized pieces of about 2.5 cm. Put them into a container with a lid, add just under half of the tamari and the juice of half of the lemon, close the lid and shake gently until every piece is coated. Leave to marinate for at least 10 minutes.
- Season the Tofu
Add a small spoonful of the corn starch (about a sixth of it), the brown sugar, smoked paprika and thyme to the container. Close it again and shake until the tofu is evenly covered.
- Build the Skewers
Thread 4–5 pieces of tofu onto each small skewer and lay them on a plate. Mix the rest of the corn starch with the salt on a flat plate and lightly roll the edges of each skewer through it – there is no need to coat them completely.
- Fry Until Golden
Heat the oil in a large heavy pan over medium heat. Add the skewers with a little space between them and fry without moving them for about 7 minutes. Turn them over and fry for another 5–6 minutes until golden and crisp, then lift them onto a rack or a plate lined with kitchen paper.
- Make the Glaze
Turn the heat down to medium-low. Slice the spring onions and finely chop the garlic, keep a few green slices for serving and fry the rest in the oil left in the pan for about 1 minute until fragrant. Grate in the lemon zest, then add the remaining lemon juice and tamari, the maple syrup and the sesame oil. Let it simmer for 3–5 minutes until it thickens slightly, then take the pan off the heat.
- Glaze and Serve
Brush the glaze all over the skewers and sprinkle with the saved spring onion slices. Serve any leftover glaze on the side for dipping.
Tips for the best tofu skewers
- Tearing the tofu instead of cutting it gives rough edges that turn extra crispy.
- Use extra firm or super firm tofu so the pieces stay on the skewer.
- Don't move the skewers for the first 7 minutes: that's how the golden crust forms.
- Tamari is usually gluten-free, but check the label. Regular soy sauce contains wheat.
Variations
- Oven: bake at 200°C for 25 minutes, turning once, then glaze.
- Grill or BBQ: brush the grill with oil and cook for 4–5 minutes per side.
- Spicy: use chili oil instead of sesame oil in the glaze.
Storing
Keeps 3 days in the fridge. Reheat in a hot pan or the oven so the tofu crisps up again.
Frequently asked questions
Do I need to press tofu for skewers?
With extra firm or super firm tofu, patting it dry is enough. Softer tofu should be pressed for 20 minutes.
Can I use wooden skewers?
Yes. In a pan they don't need soaking; for the grill, soak them in water for 30 minutes first.
What can I serve with tofu skewers?
Rice, noodles, a crunchy slaw or steamed greens, with the extra glaze for dipping.
Are tofu skewers high in protein?
Yes. Extra firm tofu is one of the most protein-rich plant foods, which makes these skewers a good high-protein meal.
