1 pack extra firm tofu (drained, patted dry and cut into cubes) or 2–3 chicken breasts, cut into bite sized chunks (or another protein of choice)
1 cup teriyaki glaze, divided (store-bought or homemade recipe below*)
3 cups mixed veggies of choice (I used 1 courgette, 1 cup grape tomatoes, ½ large red onion, cut into chunks)
2 bags Taylor Farms Asian Chopped Kit
8 - 10 wooden skewers, soaked in water for 15–20 minutes
Reserve ⅓ cup teriyaki glaze for later. Place remaining glaze into a container or baggie, along with the tofu or chicken. Let marinate at least 30 minutes to overnight, flipping halfway to ensure even marinating.
Preheat grill to medium–high and lightly oil grate. Thread veggies and marinated tofu/chicken on the soaked skewers. Place skewers onto the grill and cook for a few minutes each side. Baste with reserved ⅓ cup of glaze. (If cooking chicken make sure chicken is fully cooked on the inside) Remove from heat.
Place contents of salad kit onto a large platter and top with crunchy toppings. Top salad with skewers and serve with the Asian style dressing from the Kit.
*Teriyaki Glaze: Mix together ½ cup low sodium soy sauce or tamari (get gluten-free soy sauce, if needed), 2–4 tablespoons honey or coconut sugar (to taste), ¼ cup water, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 tablespoon minced garlic. Take out ⅓ cup marinade and reserve for glaze. Pour the remaining marinade into a baggie/container with tofu or chicken. Let marinate for at least 30 minutes to overnight. Flip halfway through for even marinating.
Combine the reserved ⅓ cup marinade with 1 teaspoon cornstarch and heat in the microwave or in a small saucepan until thickened (a few minutes. must come to a boil in order to thicken using cornstarch)