Drain and pat dry tofu in 1″ cubes, then marinate in Teriyaki Glaze.
Cut veggies and Pineapple in 1″ chunks
Add Veggies and Tofu to skewers. Cooking on the grill for a few minutes on each side.
Once finished, add about a 1/2 cup of teriyaki glaze to the skewer and let them rest.
Assemble the salad- add the dressing, then topping with almonds and crispy wontons. Serve the skewers on top or on the side.
*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)