The final dish is a canvas of colors contrasting against a wood-themed plate. Long skewers crowned with glistening chunks of teriyaki-glazed tofu, red bell peppers, and emerald kale leaves catch your eye. Nestled next to these are golden grilled rice balls, studded with specks of green scallion, releasing a citrusy yuzu aroma. A side sauce adds a pop of dark, glossy allure.

Kale Teriyaki Skewers with Grilled Yuzu-Scallion Rice Balls

Name: Kale Teriyaki Skewers with Grilled Yuzu-Scallion Rice Balls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 large bunch 1 large bunch of Kale washed, stems removed and torn; 1 pack extra firm tofu pressed and cubed; 2 red bell peppers cut into large pieces; 1/4 cup Gluten-free Teriyaki sauce; 2 cups Japanese short-grain rice cooked; 1/2 cup scallions finely chopped; 1 tablespoon Yuzu juice; 1/4 cup Gluten-free Tamari (or Soy sauce); 2 tablespoons Canola oil; dash sea salt; for garnish sesame seeds

Smoky-sweet skewers and tangy rice balls centered on kale

Category BBQ

Prep 30 minutes

Cook 15 minutes

Style Japanese

Technique Grilling

Diet Friendly Vegan

Daily recipe · December 05, 2023

A little about this dish

Unveil a BBQ like no other as you merge the smoky flavors of the grill with the allure of Japanese cooking, particularly starring, Kale. As the nip in the air signals the arrival of a fresh, brisk season, there's nothing like a BBQ dinner to warm up the spirits. The quintessential smoky-sweet BBQ flavors teamed with umami notes of the Japanese teriyaki sauce embody warmth and heartiness. And kale, our seasonal special, which is both plentiful and nutritious adds a healthy twist.

Ingredients (for 4)

1 large bunch of kale — 1 large bunch — washed, stems removed and torn
Extra firm tofu — 1 pack — pressed and cubed
Red bell peppers — 2 — cut into large pieces
Gluten-free teriyaki sauce — 1/4 cup
Japanese short-grain rice — 2 cups — cooked
Scallions — 1/2 cup — finely chopped
Yuzu juice — 1 tablespoon
Gluten-free tamari (or soy sauce) — 1/4 cup
Canola oil — 2 tablespoons
Sea salt — dash
Sesame seeds — for garnish

Preparation

Step 1 — 🔥🌡️🍖

Start the barbecue and ensure it reaches a medium heat.
Step 2 — 🥢🥬🌶️

Thread tofu cubes, red bell peppers, and kale leaves onto skewers. Then brush them with teriyaki sauce.
Step 3 — 🍚🥣🥢

In a bowl, mix cooked rice, yuzu juice, scallions, a tablespoon of canola oil, and a pinch of sea salt.
Step 4 — 🙌🍙🔥

With wet hands, shape the rice mixture into small compact balls and grill them until they're toasty and golden.
Step 5 — 🥢🔥😋

Place the skewers on the grid, grill them for 8-10 minutes, turning occasionally until the vegetables are nicely charred and the tofu is heated through.
Step 6 — 🥄🔥🥡

Briefly heat tamari sauce blended with a spoon of yuzu juice for dipping.
Step 7 — 🥢🍙🍽️

Serve the skewers and rice balls garnished with sesame seeds, accompanied by the dipping sauce.

A final fox tip

Swap out tofu for chicken or shrimp for a non-vegetarian version. You can also add different lashings of seasonal vegetables like squash or Brussels sprouts. Kids would love to shape the rice balls. Remember, this dish not just brims with flavors but also boasts a wealth of nutrients thanks to power-packed kale and whole-grain rice.