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Augie Tofu Teriyaki Kebabs over Sesame Quinoa

Missing your Augustana Dining favorites? We'll be helping you bring a little taste of home, well...home!

Today we have Augie Tofu Teriyaki Kebobs over Sesame Quinoa:


4 wooden skewers
14 oz extra firm tofu, pressed
1 1/3 c teriyaki sauce
2/3 c cornstarch
2 ¾ c quinoa
5 1/3 c vegetable broth
1/3 matchstick carrots
½ T sesame seeds
Oil for frying
Dash of Augie Spirit


1. Soak wooden skewers in a pan of water for at least 30 minutes
2. Drain and press tofu. Cut into 12 cubes
3. Dredge tofu in cornstarch
4. Place 3 tofu cubes on each skewer
5. Bring quinoa and vegetable broth to a boil
6. Stir in carrots
7. Cover and reduce heat. Simmer 30-40 minutes or until quinoa is cooked completely

Two cooking options:

Preferred method

8. Deep fry tofu skewers until tofu is evenly browned and cooked through
9. Warm teriyaki sauce and brush on before serving

Option method

8. Coat tofu in teriyaki sauce
9. Bake at 400 degrees (Fahrenheit) for 15 minutes. Rotate skewers so that they can cook evenly on the other side. Return to the oven for another 15 minutes, or until the tofu reaches your desired level of crispiness.

10. To serve, plate quinoa, top with tofu skewers. Garnish with sesame seeds

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