Teriyaki Tofu & Pineapple Kebabs

• 1 14-oz. pkg. extra-firm tofu, drained and cut into 18 cubes
• 1/2 large pineapple, peeled, cored, and cut into 12 3/4-inch cubes
• 1 large red bell pepper, cut into 12 pieces
• 1/2 cup low-sodium soy sauce
• 1/2 cup mirin
• 1 Tbs. toasted sesame oil
• 1 Tbs. minced fresh ginger
• 2 cloves garlic, minced (2 tsp.)
• 2 tsp. maple syrup
• 1 pinch red pepper flakes
• 2 tsp. arrowroot powder

1. Preheat oven to 375F.
2. Thread each of 6 bamboo skewers with 3 cubes tofu, 2 cubes pineapple, and 2 pieces bell pepper, and place in baking dish.
3. Simmer soy sauce, mirin, oil, ginger, garlic, maple syrup, and red pepper flakes 3 minutes in skillet over medium heat.
4. Combine arrowroot and 1/4 cup plus 1 Tbs.
5. cold water in bowl.
6. Add to skillet, and simmer 2 minutes, or until sauce begins to thicken.
7. Pour sauce over kebabs, and bake 20 minutes, turning once to keep kebabs coated in sauce.

extrafirm tofu, pineapple, red bell pepper, soy sauce, mirin, sesame oil, fresh ginger, garlic, maple syrup, red pepper, arrowroot powder

Taken from www.vegetariantimes.com/recipe/teriyaki-tofu-pineapple-kebabs/ (may not work)