Hawaiian Vegetarian Luau: Grilled Pineapple Teriyaki Tofu Skewers with Coconut Rice & Stir-Fried Vegetables

Allergens

Soy (in teriyaki sauce)

Ingredients

• 16 oz firm tofu, pressed & cubed
• 2 cups fresh pineapple chunks
• 8 skewers (soaked in water)
• 1 cup jasmine rice, uncooked
• 1 can (14 oz) coconut milk
• 3 cups mixed vegetables (bell peppers, zucchini, mushrooms, onions)
• 3 tbsp teriyaki sauce
• 2 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 2 tsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• Salt & pepper to taste
• Cooking oil (vegetable or sesame)
• Fresh cilantro for garnish

Instructions

1. Prepare the teriyaki marinade by combining teriyaki sauce, soy sauce, honey or maple syrup, rice vinegar, garlic, and grated ginger in a bowl. Mix well and set aside.
2. Cut the pressed tofu into 1 inch cubes and the pineapple chunks. Thread 3 4 pieces of tofu and 2 3 pineapple chunks onto each skewer, alternating between tofu and pineapple.
3. Brush the teriyaki marinade onto the skewered tofu and pineapple. Let them marinate for about 20 minutes.
4. Cook the rice according to package instructions, substituting half of the water with coconut milk. Season with salt and pepper as desired.
5. In a large pan or wok, heat oil over medium high heat and add the skewers. Cook for about 3 4 minutes per side or until golden brown and slightly crispy. Remove from heat and set aside.
6. In another pan, stir fry the mixed vegetables in a small amount of oil over high heat. Season with salt and pepper to taste.
7. To serve, place a scoop of coconut rice on a plate, top with the grilled skewers, and surround them with the stir fried vegetables. Garnish with fresh cilantro and enjoy your tropical vegetarian feast!

Chef’s Insight

For added flavor and texture, try using a mix of different tofu cuts like soft, firm, or extra-firm.

Notes

Feel free to substitute the vegetables with your favorite seasonal options.