Vegetable Skewers with Tofu
Main Dishes | Pan-Asian cuisine
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
8
Description
Vegetable Skewers with Tofu
Ingredients
- Herbed Tofu - 10.6 oz
- Barbecue sauce - 9.9 oz
- Marinated cherries - 8.8 oz
- Courgette - 7.1 oz
- Pickled Chanterelles - 5.3 oz
- Orange Bell Peppers - 8.8 oz
- Spanish onions - 4.9 oz
- Vegetable Oil - 1 fl oz
- Soy Sauce - 1 fl oz
- Ground Black Pepper - to taste
- Salt - to taste
- Toasted Sesame - to taste
Step by Step guide
Step 1
Prepare all the ingredients. Soak the skewers in water beforehand so they don't burn during grilling.
Step 10
Place the skewers on a preheated grill and cook on all sides, brushing them with the remaining barbecue sauce, until nicely charred.
Step 11
Serve the vegetable skewers sprinkled with sesame seeds.
Step 2
First, press the water out of the tofu so it can absorb the marinade. To do this, place the tofu on a dry towel, cover it with another towel, and place something heavy on top, like a cutting board and a plate. Apply slight pressure (be careful not to crush the tofu), then move the tofu to a dry part of the towel and repeat the process a few more times.
Step 3
Cut the tofu into cubes about 1.5 cm on each side.
Step 4
Mix the tofu with 80 grams of barbecue sauce and let it marinate while cutting the vegetables.
Step 5
Slice the zucchini into half-moons about 1 cm thick. If the zucchini are very small, you can cut them into rounds of the same thickness.
Step 6
Remove the seeds and white ribs from the bell pepper, and cut it into squares about 2–3 cm on each side.
Step 7
Chop the onion coarsely. If the champignon mushrooms are large, cut them in half or into quarters. Leave smaller ones whole.
Step 8
Combine all the vegetables in a large bowl with oil, salt, and pepper.
Step 9
Thread all the vegetables and tofu onto the skewers, alternating them.
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