Grilled Teriyaki Tofu Skewers

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Teriyaki sauce, sesame seeds, and green onions on a baking sheet next to teriyaki tofu skewers

Is it even summertime without a skewer?! We think not. These teriyaki tofu skewers are full of savory sweet goodness, and when grilled, they develop a subtly crusty exterior and perfectly smoky taste. It’s safe to say this recipe’s a winner, friends! 

We love these skewers alongside a cold sesame noodle salad or stir-fry for a protein-packed, plant-based summer meal! Just 9 ingredients required for these super flavorful tofu skewers. Let us show you how it’s done!

Metal skewers, cubed tofu, toasted sesame oil, avocado oil, garlic powder, rice vinegar, coconut sugar, arrowroot powder, red onion, and tamari

How to Make Grilled Teriyaki Tofu Skewers

We start this tofu party off by marinating cubes of tofu in a teriyaki-inspired sauce made with tamari (or soy sauce), coconut sugar, garlic powder, rice vinegar, and toasted sesame oil. The result is super flavorful cubes of tofu.

Cubed tofu marinating in teriyaki sauce

Some of that flavorful marinade gets whisked in a saucepan with arrowroot starch and water to create a thick teriyaki glaze to brush on at the end. Can you tell we like flavorful tofu?

Whisking a teriyaki glaze in a saucepan

Next, we layer the marinated tofu onto skewers with red onion for bites of sweetness and to help hold the tofu in place.

Adding a slice of red onion onto a skewer with cubed tofu and red onions

Then, it’s grilling time! If you don’t have an outdoor grill or BBQ, you can use a cast iron grill pan on the stovetop.

Tofu skewers cooking on a grill pan

Grill for a few minutes on each side, allowing the skewers to develop grill marks all around. Lastly, brush the grilled tofu with the teriyaki glaze, and enjoy!

Brushing a teriyaki glaze onto grilled tofu skewers

We hope you LOVE these teriyaki tofu skewers! They’re:

Super flavorful
Easy to make
& Perfect for grilling season!

They pair well with other Japanese-inspired dishes including our Creamy Sesame Noodle Salad (30 Minutes!), 30-Minute Portobello Mushroom Stir-Fry, or a simple salad with Carrot Ginger Dressing. You could also keep the meal simple by serving with rice and steamed broccoli or cauliflower.

More Plant-Based Grilling Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Close up shot of a grilled tofu skewer with a teriyaki glaze

Grilled Teriyaki Tofu Skewers

Smoky, savory, sweet grilled teriyaki tofu skewers! Protein-packed and perfect for pairing with noodles or stir-fry. Just 9 ingredients required!
Author Minimalist Baker
Close up shot of grilled tofu skewers brushed with a teriyaki marinade
5 from 7 votes
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 (10-inch skewers)
Course Entrée, Main Course
Cuisine Gluten-Free, Japanese-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 1/3 cup soy sauce or tamari (ensure gluten-free as needed)
  • 1/4 cup coconut sugar (or sub brown sugar)
  • 1/4 tsp garlic powder
  • 1 ½ tsp rice vinegar
  • 3/4 tsp toasted sesame oil
  • 1/2 tsp arrowroot powder
  • 1 (14-oz.) package extra-firm tofu, cut into 1-inch cubes
  • 1/2 medium red onion, sliced into 1-inch chunks
  • Avocado oil (for greasing grill)

FOR SERVING optional

  • Sesame seeds
  • Thinly sliced green onion


  • In a wide, shallow bowl or glass container, whisk together soy sauce or tamari, coconut sugar, garlic powder, rice vinegar, and sesame oil. Remove about 1/3 of the marinade (~2 ½ Tbsp if making the default number of servings) and reserve for making glaze.
  • Add the cubed tofu to the dish with the marinade, stir (or cover with a lid and shake) to coat well, cover, and let sit at room temperature for 30 minutes to marinate.
  • While the tofu is marinating, whisk together the arrowroot and a splash of water in a small saucepan, then add the reserved marinade. Bring to a simmer, whisking frequently until thickened to a glossy glaze — about 2-3 minutes. If it thickens too much, add a little water to thin. If it’s too thin, whisk more arrowroot with water, then add to the saucepan and cook to thicken.
  • Once the tofu has finished marinating, lightly oil a grill pan or grill grate and preheat to medium-high. Thread cubed tofu and red onion onto skewers, alternating with 1 piece of red onion in between each tofu cube and ending with a piece of red onion. There should be ~8 tofu cubes per skewer.
  • Next, grill! Make sure as many tofu cubes as possible are making contact with the pan, and turn every 3-4 minutes, until browned and beginning to char in spots — about 10-15 minutes.
  • Transfer to a serving plate, brush the reserved glaze over the tofu, and sprinkle with sesame seeds and sliced green onion (both optional). These skewers are delicious served with rice and steamed broccoli or alongside our Creamy Sesame Noodle Salad.
  • Leftover grilled tofu keeps stored in the refrigerator for 2-3 days.



*Nutrition information is a rough estimate calculated with 1/4 tsp avocado oil for greasing grill pan and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 skewer Calories: 191 Carbohydrates: 15.9 g Protein: 15.8 g Fat: 8.9 g Saturated Fat: 1.5 g Polyunsaturated Fat: 3.5 g Monounsaturated Fat: 1.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1332 mg Potassium: 234 mg Fiber: 0.8 g Sugar: 13.6 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 378 mg Iron: 3.2 mg

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My Rating:

  1. Melissa GC says

    Excellent! I found this recipe to find a main to accompany grilled veggies. I am not sure how I missed this recipe when it was added to the collection. Easy and DELICIOUS! I will definitely make this again.

  2. Blake Spencer says

    This was incredible! I doubled the sauce and used half to make the glaze which I drizzled generously on the skewers and the brown rice and roasted broccoli I served on the side. I used a BBQ to cook so the clean up was a cinch! We will definitely be adding to the regular rotation!

  3. Kathy says

    Grilled these tonight – delicious! I didn’t have skewers so just cut the tofu into squares – 6 in total so they were easy to flip. Worked out just fine. Definitely benefits from adding the glaze. I did press the tofu for about 30 minutes and the tofu ended up in the marinade longer than 30 minutes.

  4. Irma says

    I made this alongside the creamy sesame noodle salad and it was a fantastic combination.

    I don’t have a BBQ, so we grilled it on our stovetop cast iron pan, and it was delicious! I also did double the red onion, and subbed all-purpose flour for the arrowroot powder that I didn’t have in my pantry.
    To help with getting a sense of how filling this is , with the noodle salad, the two of us ate two servings each of this meal – it was so good! Filling, and it satiated that desire for wanting meat for sure.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the combo, Irma! Dinner at your place sounds like the place to be ;) xo

  5. KitKat says

    Making these for the second time tonight and noticed few ratings. Definitely a 5 star recipe. My hubby added some wood to the BBQ and it had a great smoky quality. In fact my vegan teen said it reminded them of ribs! (Not the texture but overall flavor.) We’ve eaten plant based for a few years and this is one of the few recipes I’ve found that uses the BBQ which is so much fun in the summer. Love it!

  6. Sarah says

    The tofu wasn’t pressed to remove some water content? Did you test it with/without pressing? I’ve never used tofu right out of the box.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah, for this recipe we found that the extra-firm tofu was delicious without pressing, but either way would be good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nikki, with extra firm tofu we think you can skip pressing, but it wouldn’t hurt if you have the time! Let us know how it goes!