Teriyaki beef, tofu and asparagus skewers

Full of flavour and easy to prep, these teriyaki beef and tofu skewers are a must.

4

10m

Note: + cooling, 5 mins resting and 30 mins marinating time

10m

Ingredients

  • 600g Coles Australian No Added Hormones Beef Scotch Fillet Steaks or Porterhouse Steaks, cut into 3cm pieces
  • 3/4 cup (185ml) teriyaki sauce or yakitori sauce
  • 2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
  • 2 spring onions, cut into 4cm lengths
  • 200g firm tofu, cut into 3cm pieces
  • 1/4 small white cabbage, shredded
  • 1/4 red cabbage, shredded
  • 1 carrot, peeled, shredded

Method

STEP 1

Combine the beef and ¼ cup (60ml) teriyaki sauce or yakitori sauce in a bowl. Cover with plastic wrap. Place in the fridge for 30 mins to develop the flavours.

STEP 2

Meanwhile, place remaining teriyaki sauce or yakitori sauce in a saucepan over high heat. Bring to the boil. Cook for 2 mins or until the sauce thickens. Cool.

STEP 3

Thread the beef, asparagus, spring onion and tofu evenly onto metal or soaked bamboo skewers.

STEP 4

Heat a barbecue grill or chargrill on medium-high. Cook the skewers, turning, for 6 mins or until the beef is cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

STEP 5

Divide combined cabbage and carrot among serving plates. Top with skewers and drizzle with remaining sauce.

Dietary information

Dairy-free
Egg-free
Lactose-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.