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Plate of tofu skewers with a garlic soy glaze and topped with scallions and cilantro.

Garlic Soy Glazed Tofu Skewers

  • Author: Catherine Perez
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan


These Garlic Soy Glazed Tofu Skewers get crisp around the edges and are accompanied with a sweet and savory sauce glazed on top. Easy to make with simple ingredients.



Tofu Skewers

  • 1, 16oz block of super firm tofu
  • 1 1/2 tbsp tamari (gluten-free as needed)
  • Juice of 1/2 a lemon
  • 4 tbsp corn starch
  • 2 tsp brown sugar
  • 1 tsp smoked paprika
  • 1/2 tsp dry thyme
  • 23 tbsp avocado oil

Lemon Soy Glaze

  • 2 scallions, thinly sliced with white and green portions separated
  • 2 cloves garlic, minced
  • Zest and juice of 1/2 a lemon
  • 2 tbsp tamari (gluten-free as needed)
  • 2 tbsp maple syrup
  • 1 tsp chili oil or sesame oil

Tools: 8 Skewers (if using wooden soak in water for 10 minutes before using)


  1. Tear the tofu into 1 inch chunks to make roughly 30-32 pieces. Place the pieces in large airtight container with tamari and lemon juice then seal the container and gently shake to evenly coat. Allow the tofu to marinate for at least 10 minutes.
  2. To the same container add 2 teaspoons cornstarch, the brown sugar, paprika, and thyme then seal the container again and shake to coat.
  3. Take a tofu piece and slide it onto a small 6-inch skewer. Repeat the process until you have about 4-5 pieces of tofu on each skewer (this will depend on the size of the tofu pieces). As you assemble, rest the tofu skewers on a plate.
  4. Place a large heavy bottom skillet over medium heat then add the oil to coat the bottom of the pan ( I only used 2 tablespoons, but you can add more as needed).
  5. Add the remaining cornstarch to a shallow dish with a pinch of salt and mix together. Take each skewer and lightly roll the edges through the cornstarch. No need to coat the whole skewer in the cornstarch.
  6. When the oil is hot, add each skewer leaving a little space between them to make it easy to flip. Allow the skewers to cook undisturbed for 7 minutes. Flip the skewer and cook undisturbed for an additional 5-6 minutes. When cooked and golden, transfer to a paper towel lined plate or cooling rack.
  7. Return the same pan to medium low heat, add the scallions and garlic and sauté in the residual oil for 1 minute until fragrant. Add the lemon zest and juice, tamari, maple syrup and chili oil. Stir frequently, bringing the mixture to a simmer for -5 minutes to help reduce down then remove from heat.
  8. Dip a brush into the sauce and use it to baste the outside of the tofu skewers then transfer any remaining sauce to a small dish before serving along side the skewers and enjoy.


For best texture, try with super firm tofu. Extra firm tofu can work, just make sure to press really well before tearing into chunks.

Tear the tofu into chunks for more crispy texture. While you can cut the tofu into even cubes, tearing creates more craggy edges which latch on to marinades and sauces better and will crisp up more compared to straight cut tofu. Feel free to add vegetables between the tofu chunks.

For a veggie boost consider adding cut pieces of veggies about the same sizes as the tofu to the skewers. Good vegetables to consider would be things like onion, bell peppers, zucchini, or even mushrooms.

Make this lower in sodium. Just swap the tamari or soy sauce for reduced sodium soy sauce.