Tofu Kebabs
When we think of kebabs it is usually associated with meat. This recipe is chosen for theVeggies in the crowd with the thanks going to Whitecap Books and Anand Prakash who authored the book "The World of Kebabs".
Marinade:
2 Tbsp ketjap manis (sweet soy sauce)
1 Tbsp oyster sauce
1 Tbsp sesame oil
1 Tbsp rice wine vinegar
1 Tbsp finely chopped cilantro
1 tsp ginger paste
1 tsp chili garlic sauce
¼ tsp five spice powder
1 Tbsp oyster sauce
1 Tbsp sesame oil
1 Tbsp rice wine vinegar
1 Tbsp finely chopped cilantro
1 tsp ginger paste
1 tsp chili garlic sauce
¼ tsp five spice powder
Kebabs:
1 pound extra firm tofu, drained and cut into 1 inch cubes
2 narrow zucchini cut into ½ inch rounds
1 large bell pepper seeded & cut into 1 inch squares
8 long pre soaked wooden skewers
1 tsp toasted sesame seeds
¼ cup vegetable oil mixed with an equal amount of water for basting
2 narrow zucchini cut into ½ inch rounds
1 large bell pepper seeded & cut into 1 inch squares
8 long pre soaked wooden skewers
1 tsp toasted sesame seeds
¼ cup vegetable oil mixed with an equal amount of water for basting
Combine all marinade ingredients together in a non reactive bowl. Add tofu and toss gently to coat.. Marinate in the refrigerator for a least 4 hours or overnight.
Remove tofu from the marinade. Thread 5-6 pieces of tofu alternating with the zucchini & pepper on each skewer.
Preheat the grill to medium and brush the cooking grid with oil. Grill skewer for 2 minutes, baste with the oil/water mixture & grill fro 1 more minute. Turn skewer and repeat for a total cooking time of 3 minutes per side.
Sprinkle skewers with toasted sesame seed and serve over rice or with salad.
Serves 4
Copyright© Whitecap Books Arnand Prakash 2006
