Can this be made gluten-free?

If using a gluten-free tamari, this recipe is then gluten-free as written. You can also swap the tamari with a coconut aminos if desired.

Can this be made in the air fryer?

Yes! Depending on your air fryer size, you may need to do this in batches. Add 1 tablespoon of cornstarch and 1 1/2 tablespoons oil to the tofu when adding the seasons to fully coat before adding to the skewers. Place in the air fryer basket making sure the skewers are not touching then bake at 400F for 10 minutes, flip then bake for an addition 5-8 minutes or until the edges are crispy.

Do these skewers store well?

For the best taste and texture, these are best enjoyed fresh out of the oven. If you have leftovers, feel free to store in the fridge for up to 4 days. To reheat, consider reheating in an oven, air fryer or toaster oven at 350F for 5-8 minutes to heat through. You can also meal prep these skewers. Marinade the skewers according to instructions, add the chunks to the skewers then store in the container with the marinade. When ready to cook, toss the skewers in cornstarch and then pan sear as instructed. This will help cut down on prep time during the week and make cooking these fast and efficient.

Garlic Soy Glazed Tofu Skewers

Description

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.

Ingredients

Scale

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
2–3 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)

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Instructions

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.
To the same container add 2 teaspoons cornstarch, the brown sugar, paprika, and thyme then seal the container again and shake to coat.
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.
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).
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.
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.
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.
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.

Notes

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.