King Oyster Mushroom & Tofu Yakitori

Serves: 4
Cooks in: 30 minutes
Difficulty: 3/10
Can be gluten free



5 King Oyster Mushrooms, cut into 3 lengthways 

1 Block extra firm Tofu, cut into chunks 


1 cup/250ml low salt soy sauce

1 cup/250ml water 

1/2 cup/100g sugar

1/4 cup/60ml rice vinegar

juice 1 lime

1 tbs ginger, chopped fine 

1 tbs garlic, chopped fine 

1 tbs chilli flakes 

3 tbs Cornflour, mixed with 5tbs water

Pickled Cucumber Salad 

1 Cucumber, sliced fine

6 Asparagus Spears, sliced fine

5 Spring Onions, sliced fine 

1/2 cup/125ml Rice Wine Vinegar 

2 tbs Maple Syrup 

1 tsp Coriander Seeds 

Pinch Sea Salt 

1 tsp Chilli Flakes 


Roasted Cashew Nuts 

Thai Mint  



Pre heat your oven to 180 degrees C.

Place the mushroom & tofu on to your skewers & set aside.

Meanwhile add all the glaze ingredients (accept the cornflour) to a saucepan and place over a medium heat, bring the liquid to a simmer. Allow to simmer for 5 minutes before whisking in the cornflour mixture. 

The liquid should thicken up into a lovely glaze like the consistency. If it becomes too thick add some water, and if too thin, slightly more cornflour/water mix or just allow it to reduce down.

Grill your skewers in a hot griddle pan or on your bbq. when the are a little coloured brush over some of the lovely glaze. Cook for 4-5 minutes on each side before placing the skewers on to a baking tray & into the oven for 15 minutes.

Meanwhile toss the salad ingredients together in a small mixing bowl.

When the skewers are cooked, serve up with noodles, salad & garnish with nuts & fresh herbs.