Asian-Style Grilled Vegetable and Tofu Skewers with Teriyaki Glaze
Vibrant marinated skewers featuring tender tofu, colorful vegetables, and mushrooms glazed with teriyaki and five-spice seasonings, grilled to perfection and served alongside steamed basmati rice. This quick and flavorful Asian-inspired dish combines crispy exterior textures with tender interiors, making it an impressive yet easy weeknight meal.
- Prep
- 10 min
- Cook
- 10 min
- Total Time
- 20 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- asian
Ingredients
- 14ozTofu, pressed and cubed
- 1lbChicken Breast, cubed into 1-inch pieces
- 2wholeGreen Bell Pepper, cut into 1-inch squares
- 1.5wholeWhite Onion, cut into chunks
- 8ozShiitake Mushrooms, halved
- 2wholeTomato, cut into quarters
- 2wholeCarrot, sliced into 1-inch rounds
- 8ozAsparagus, cut into 2-inch pieces
- 1cupCorn, whole kernels
- 1cupChickpeas, drained and patted dry
- 1.5cupsBasmati Rice, uncooked
- 0.75cupTeriyaki Sauce
- 2tbspSoy Sauce
- 1.5tspChinese Five Spice
- 0.5tspChili Powder
- 1tspCurry Powder
- 2tbspBarbecue Sauce
- 0.5tspHot Sauce
- 2cupsSpinach, fresh
- 2wholePotato, diced small and pre-cooked
- 1wholeEgg, beaten
- 2ozRamen Noodles, crushed
- 0.25cupMozzarella, shredded
Step-by-Step
- 1
Start basmati rice cooking according to package directions (typically 1.5 cups rice with 3 cups water). Bring to boil, then reduce heat and simmer covered for 15-18 minutes until tender.
2mhigh heat then medium heat - 2
While rice cooks, prepare marinade by combining teriyaki sauce, soy sauce, Chinese five spice, chili powder, curry powder, and hot sauce in a bowl. Whisk until well combined.
2m - 3
Toss chicken breast cubes and tofu cubes in the marinade, ensuring even coating. Let sit for 3-4 minutes to absorb flavors. In separate bowl, coat remaining vegetables (peppers, onions, mushrooms, tomatoes, carrots, asparagus, corn, and chickpeas) with remaining marinade and barbecue sauce.
4m - 4
Thread marinated ingredients onto skewers in alternating pattern: chicken, vegetable, tofu, vegetable, repeating until skewers are full. Aim for 4-5 skewers depending on length.
3m - 5
Heat grill or grill pan to medium-high heat. Place skewers on hot grill surface and cook for 4-5 minutes on first side without moving, allowing char marks to form.
5mmedium-high heat - 6
Rotate skewers 90 degrees and cook for another 3-4 minutes. Chicken should reach internal temperature of 165°F. Vegetables should be tender with light charring.
4mmedium-high heat - 7
While skewers finish cooking, quickly sauté fresh spinach in a pan over medium heat for 1-2 minutes until wilted. Season with pinch of curry powder.
2mmedium heat - 8
Remove skewers from grill and let rest for 1 minute. Serve skewers over fluffy basmati rice, topped with wilted spinach. Drizzle any remaining teriyaki glaze over top.
1m