Last Updated on August 3, 2026 by Tanya
These Soy Glazed Tofu Skewers are a mouthwatering dish that’s sure to impress. The perfect balance of savoury, sweet, and the rich flavour of soy sauce paired with aromatic ginger make these skewers so irresistible. Whether you’re looking to boost your protein intake or simply enjoy a satisfying meatless meal, give these Soy Glazed Tofu Skewers a try!
I love how something as simple as tofu can transform into something this crave-worthy with the right marinade. These skewers started as a way to make tofu more exciting for guests who were skeptical about it — and they’ve become one of my go-to dishes for get-togethers ever since. The cornstarch coating is the real trick here: it gives the tofu that satisfying crisp edge you’d normally only get from deep frying, but with a fraction of the oil.
Ingredients
- Firm Tofu– Tofu is a fantastic source of plant-based protein. Use firm tofu or extra firm only for this recipe, otherwise they will not hold on the skewers. Press the tofu to remove excess moisture, before chopping into approx 1 inch chunks. Be careful not to chop up too small or they will break off the skewers
- Soy sauce– Soy sauce provides a deep umami flavour that enhances the taste of the skewers. For gluten-free versions, you can use tamari, which is similar in flavour but made without wheat.
- Sesame oil– Sesame oil has a nutty, flavour and is commonly used in Asian cooking. It adds a depth of flavour to the marinade and a hint of richness.
- Lemon juice– a splash of lemon juice adds a citrusy, aromatic note that complements the ginger and garlic in the glaze. For the best flavour, always use fresh lemon juice if possible.
- Cornstarch– Is needed to lightly coat the tofu cubes before cooking, helping them become crisp on the outside while maintaining their soft interior.
- Spring onions– Chopped spring onions add flavour to the glaze. You could substitute with finely chopped white or red onions
- Maple syrup– Maple syrup is a natural sweetener with a mild, earthy sweetness that balances the saltiness in the glaze. Agave nectar can also be used as a substitute if you prefer a more neutral sweetness.
- Ginger paste– Ginger brings a spicy, aromatic flavour that adds warmth and depth to the glaze. I used fresh ginger glaze as it is easy to mix in the sauce
- Chopped fresh red chillis– sprinkle sparingly for extra heat! Can be omitted if you don’t spicy food
- Chopped fresh coriander -Fresh coriander is a popular garnish in many Asian-inspired dishes and complements the soy and ginger glaze.
- Sesame seeds- These add a crunchy texture and an extra layer of nuttiness to the skewers.
You can also pair this recipe with these delicious miso glazed aubergines or if you’re looking for a full meal try my Spicy Peanut Noodles for a takeout-style dinner that’s ready in under 30 minutes!
FAQs
Yes — bake at 200°C (400°F) for around 20–25 minutes, flipping halfway, until golden and crisp.
Yes — air fry at 200°C (400°F) for around 12–15 minutes, shaking or flipping halfway through.
Make sure to use firm or extra-firm tofu and press out excess moisture before marinating — this helps the tofu hold its shape and stay firm on the skewers.
Yes — swap the soy sauce for coconut aminos for a soy-free version with a similar savoury flavour.
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan or air fryer to bring back the crispy texture.
Related
Looking for other recipes like this? Try these:
Ingredients
- 1 block of firm tofu (14 oz)
- 6 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- Juice of 1 Lemon juice (or equivalent in lime juice)
- 4-6 tablespoons cornstarch
- 1 tablespoon vegetable oil
- Spring onions
- 2 cloves garlic, minced
- 1 tablespoon maple syrup
- 1 tablespoon ginger paste
- Sesame seeds
- Chopped red chillis (optional- for spice!)
- Chopped fresh coriander
Instructions
- Cube firm tofu into around 1 inch chunks
- In a bowl mix 3 tablespoons (half) of soy sauce, sesame oil, smoked paprika, salt and lemon juice.
- Mix cubes of tofu in mixture well.
- Cover and marinate for around 30mins.
- After marinating slide each tofu piece onto a small skewer. Repeat until you have about 5-6 pieces of tofu on each skewer
- Add the cornstarch to a plate. Take each skewer and lightly roll through the cornstarch. You may need to sprinkle the cornstarch over the tofu pieces lightly with your fingers.
- Add oil to pan and heat over medium heat a few mins. When oil is hot, add each skewer to pan. Flip each skewer after around 5 minutes.
- When each skewer is cooked and golden/brown on outside, transfer to a plate or cooling rack.
- Add chopped spring onions and garlic to same pan (may need to add extra oil). Fry spring onions and garlic until golden and softened.
- Add soy sauce, maple syrup and ginger paste. Add lemon juice.
- Stir frequently, bringing to a simmer for a few minutes then remove from heat. The sauce will begin to thicken
- Dip a brush into the sauce and brush the outside of the tofu skewers to completely cover the edges.
- Sprinkle sesame seeds on all of the skewers.
- Optional- sprinkle finely chopped red chillis and chopped fresh coriander.
