Teriyaki Tempeh and Pineapple Skewers

Ingredients

• 16 oz tempeh
• 1 lb fresh pineapple
• ½ cup soy sauce
• ¼ cup mirin
• ¼ cup sake
• 2 tbsp brown sugar
• 1 inch fresh ginger
• 2 clove garlic
• 1 tsp cornstarch
• 1 tbsp water
• 1 tsp sesame seeds (optional)
• 2 scallions (optional)
• 8 wooden skewers

Steps

1. If using wooden skewers, soak them in water for at least 20 minutes.
2. Cut the tempeh into 1-inch cubes and the pineapple into similar-sized chunks.
3. In a small saucepan, combine soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic. Bring to a simmer over medium heat.
4. In a small bowl, whisk together cornstarch and water to create a slurry. Add the slurry to the simmering sauce, whisking constantly until the sauce thickens slightly, about 1-2 minutes. Remove from heat.
5. Thread alternating pieces of tempeh and pineapple onto the skewers. Brush generously with the teriyaki sauce.
6. Grill skewers over medium heat for 8-10 minutes, turning occasionally and brushing with more sauce, until tempeh is browned and pineapple is caramelized. Alternatively, bake at 400°F (200°C) for 15-20 minutes, flipping halfway.
7. Garnish with sesame seeds and sliced scallions, if desired, and serve immediately.