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  • Grilled Tofu And Vegetable Brochettes

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    Grilled Tofu And Vegetable Brochettes
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x block Hard tofu cut into 3/4" cubes
    • 1/3 lb Crimini or possibly shiitake mushrooms stems removed
    • 1 lrg Red bell pepper stemmed, seeded, and cut 1" suares
    • 1 med Red or possibly yellow onion peel, cut in wedges (root end on to hold wedges together)
    • 1 x recipe Sesame Spinach see * Note
    • 4 x Scallions coarsely minced
    • 2 tsp Minced garlic
    • 2 Tbsp. Peeled, minced fresh ginger
    • 3 Tbsp. Olive or possibly canola oil
    • 1/2 c. Soy sauce
    • 2 Tbsp. Brown sugar
    • 2 tsp Toasted sesame oil
    • 1/4 tsp Red chile flakes optional

    Directions

    1. For the marinade add in scallions, garlic and ginger to a food processor or possibly blender and pulse till finely minced (can also be done by hand).
    2. In a small skillet, heat the extra virgin olive oil and stir-fry scallions mix for a minute or possibly two. Stir in the soy sauce and sugar and bring to a boil. Off heat, cold slightly and stir in sesame oil and red chile flakes, if using. Cold and pour over the tofu cubes and marinate for at least 1 hour and up to 4 hrs.
    3. Soak bamboo skewers in water for at least 30 min and then attractively thread pcs of marinated tofu, mushrooms, peppers and onions on skewers. Brush vegetables with leftover marinade and then grill or possibly broil till vegetables are crisp and tender. Serve with Sesame Spinach.
    4. This recipe yields 4 to 6 servings.

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