Recipe by: Susan Vierck
Featured on Chef AJ’s Show on 6-20-23
- 1 block of firm tofu, pressed and cut into 1-inch cubes (Thomas and Ethel marinated the tofu for at least 20 mins)
- 1/4 cup Island Pineapple Balsamic
- 2 tablespoons liquid aminos
- 1 tablespoon agave nectar or maple syrup
- 1 tablespoon grated ginger
- 1 garlic clove, minced
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- Wooden skewers, soaked in water for at least 30 minutes
- In a small bowl, whisk together the Island Pineapple Balsamic, soy sauce, agave nectar/maple syrup, ginger, and garlic.
- Thread the tofu, bell pepper, and onion onto the skewers, alternating between the three ingredients.
- Brush the skewers with the pineapple balsamic glaze, making sure to coat all sides.
- Preheat a grill or grill pan over medium-high heat. Grill the skewers for 5-7 minutes on each side, until the tofu is browned and slightly crispy.
- Brush the skewers with the remaining glaze before serving.