Teriyaki tofu skewers
Allergens
Soya
For
Persons
150
g
Tamari soy sauce
6
tbsp
Water
Freshly ground pepper
3
tbsp
Apple juice for the marinade
1.50
dl
Apple juice for the apple and chilli sauce
1
A hazelnut-sized piece of ginger
150
g
plain tofu
400
g
Watermelon
0.25
Chilli/n
2
Peaches
Soak four large or eight small wooden skewers in a bowl of water.
To make the teriyaki marinade, mix the soya sauce with the water, a little pepper and 3 tablespoons of apple juice in a bowl. Peel and finely grate the ginger, then stir it in. Cut the tofu into 2 cm cubes and leave to marinate in the marinade for 20 minutes.
Peel the watermelon and cut into large chunks. Finely chop the chilli and mix with 1 ½ dl of apple juice.
Stone the peaches, cut them into pieces and mix with the apple juice and chilli sauce.
Thread the cubes of tofu, watermelon and peach alternately onto the skewers. Grill the skewers over a medium heat, turning them several times.
To make the teriyaki marinade, mix the soya sauce with the water, a little pepper and 3 tablespoons of apple juice in a bowl. Peel and finely grate the ginger, then stir it in. Cut the tofu into 2 cm cubes and leave to marinate in the marinade for 20 minutes.
Peel the watermelon and cut into large chunks. Finely chop the chilli and mix with 1 ½ dl of apple juice.
Stone the peaches, cut them into pieces and mix with the apple juice and chilli sauce.
Thread the cubes of tofu, watermelon and peach alternately onto the skewers. Grill the skewers over a medium heat, turning them several times.
Tips
The tofu tastes even more flavourful if you marinate it overnight in the fridge with the teriyaki marinade.
Nutrients per portion 41kcal
CO₂ equivalent per portion 42g