Teriyaki tofu skewers with vegetables and halloumi cheese
- Preparation 45 min
- Refrigeration 3 h
- Cooking 12 min
- Servings 4 to 6
- Freezing I do not suggest
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🍢 Vegetarian teriyaki skewers that will blow everyone’s mind at the BBQ
These teriyaki tofu skewers with vegetables and halloumi cheese are the kind of recipe that converts the biggest carnivores. The marinade made with maple syrup, soy sauce and toasted sesame oil gives the tofu an absolutely addictive sweet-savory taste, and the grilled halloumi brings a crispy-creamy texture that makes every bite irresistible. It’s the perfect dish for a dinner on the terrace, a party with friends or even a playoff hockey game where you want something light but flavorful.
🔥 A homemade teriyaki marinade that beats any store-bought bottle
Forget the bottled teriyaki sauces full of corn syrup. Here, we make our own version with maple syrup, fresh ginger and a splash of Sortilège for that unapologetic Quebec touch. The ninja trick is to mount your skewers on two picks instead of just one to prevent everything from spinning when you flip on the grill. Three hours of marinating, twelve minutes of cooking on the barbecue, and you end up with a colorful, fragrant and ridiculously good meal.
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🧊 Press the tofu well before marinating
Extra-firm tofu still contains a lot of water, even when taken out of the package. For it to absorb maximum teriyaki flavor, wrap it in a clean cloth and place a weight on top (a cast iron pan works perfectly) for 20 to 30 minutes. The drier it is, the more the marinade will penetrate deeply and the better browning you’ll get on the barbecue.
🍢 The two-skewer technique is non-negotiable
By using two parallel skewers per unit, you prevent the pieces from spinning on themselves when you flip on the grill. It’s the difference between skewers you control perfectly and pieces that spin like tops with every manipulation. It takes two extra seconds during assembly and completely changes the cooking experience.
🌡️ Reduce heat after preheating
The teriyaki sauce contains maple syrup which caramelizes quickly and can burn on high heat. Preheat the barbecue to maximum power to sear, then immediately reduce to medium power for cooking. This approach gives a nice caramelized crust without the sugar burning and becoming bitter.
🧀 Cut the halloumi into fairly large pieces
Halloumi handles barbecue heat very well, but pieces that are too small will dry out and become rubbery. Cut cubes of at least 2.5 cm (1 in) on each side to keep a melting and creamy interior with a golden crust on the outside. Halloumi doesn’t melt, so don’t be afraid to leave it directly on the grill.
🫙 Prepare the marinade the day before for more flavor
Homemade teriyaki sauce gains complexity when the flavors have time to marry. Prepare it the day before and store it in the refrigerator: the ginger, garlic and sesame will infuse into the maple syrup and soy sauce, giving an even deeper and more aromatic result the next day.
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Teriyaki sauce
- ½ cup (125 ml) maple syrup
- ⅓ cup (80 ml) soy sauce
- 4 tbsp (60 ml) olive oil
- 2 tbsp (30 ml) toasted sesame oil
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) fresh ginger, grated
- 1 tbsp (15 ml) sesame seeds
- 2 garlic cloves, grated
- Juice of ½ lemon
- Juice of ½ lime
- Salt and freshly ground pepper
Skewers
- 2 packages of 350 g each organic extra-firm tofu
- 2 red bell peppers, cut into large pieces
- 2 zucchini, cut into thick slices
- 1 red onion, cut into large pieces
- 2 packages of 160 g each halloumi cheese, cut into large pieces
- 2 green onions, sliced (for serving)
- Sesame seeds (for serving)
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Preparation
- In a large bowl, mix all the teriyaki sauce ingredients. Season with salt and pepper to taste. Set aside.
- Place the tofu pieces in an airtight container and pour half of the teriyaki sauce over them. Gently mix to coat well and close the container. Let marinate in the refrigerator for 3 hours, stirring from time to time. Keep the remaining sauce in the fridge.
- Assemble the skewers using two skewers per unit to prevent the pieces from spinning. Thread a piece of red pepper, a piece of tofu, a zucchini slice, a piece of red onion and a piece of halloumi cheese. Repeat with the remaining ingredients.
- Preheat the barbecue to maximum power, then reduce to medium power. Oil the grill.
- Place the skewers on the barbecue grill and cook for 2 to 3 minutes on each side or until well grilled. Brush regularly with the reserved sauce during cooking.
- Garnish with green onions and sesame seeds before serving.
Absolutely. If you don’t have access to a barbecue, preheat the oven to 425°F (220°C) and place the skewers on a baking sheet lined with parchment paper. Cook for 20 to 25 minutes, turning halfway through and brushing with sauce. The result will be slightly different (less smoke), but just as flavorful.
Tempeh is an excellent alternative that absorbs the marinade even better thanks to its more porous texture. You can also use portobello mushrooms cut into large pieces to keep it vegetarian. The important thing is to choose an ingredient that holds well on the skewer and can handle the grill.
Teriyaki sauce keeps easily for 7 to 10 days in the refrigerator in an airtight container. However, never reuse the portion that was used to marinate the raw tofu. Always keep half reserved for brushing during cooking and for serving at the table.
You can assemble the skewers the day before and keep them in the fridge in a dish covered with plastic wrap. However, don’t marinate the tofu for more than 8 hours, otherwise the soy sauce will make it too salty. The ideal is 3 to 6 hours of marinating for a perfect balance between flavor and texture.
A bowl of rice is the natural base to accompany these skewers, but to take the meal to the next level, I suggest my asian cucumber salad for crispy freshness, my asian style rice salad to stay on theme or my asian-style edamame beans for a complete and colorful meal. You’ll love it!
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