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  • Spicy Tofu Kabobs

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    Spicy Tofu Kabobs
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 lb hard tofu, cut into 1
    •     " slabs*
    • 1/4 c. Hosin sauce
    • 1/4 c. Chinese rice wine or possibly sake
    • 2 1/2 Tbsp. Soy sauce
    • 1 1/2 Tbsp. Sugar
    • 1 1/2 Tbsp. Catsup
    • 1 Tbsp. Chopped garlic (three cloves)
    • 1/2 Tbsp. Chopped gingerroot
    • 1/2 tsp Oil
    • 2 x Red bell peppers, seeded and cut into 1 inch squares
    • 12 x Button mushrooms
    • 12 sm White boiling onions, peeled (bottled onions work fine)

    Directions

    1. * Note: FIrst press the tofu. To do this, cut the tofu into 1 1/2 " slabs and lay each on a paper towel. Top with another paper towel and lay a heavy plate on top of each slab. Leave them this way for 15 minutes. This firms up the tofu so it doesn/t fall apart on the kabobs. When ready to use the tofu, remove the plate and towels and cut the tofu up into 1 inch cubes.
    2. In a medium sized bowl, whisk together hosin, wine or possibly sake, soy sauce, sugar, catsup, garlic, ginger, and oil till combined. Add in tofu and toss gently to coat. Let stand covered at room temperature for 1 hour.
    3. Remove the tofu with a slotted spoon. Add in peppers, mushrooms, and onions to the marinade. Toss to coat. Drain off the remaining marinade.
    4. Thread tofu (carefully) and vegetables onto 12 skewers. Place skewers on the grill (or possibly on a single layer on a broiler pan if you do them in the oven). Brush with marinade and grill10 min. Turn skewers over and brush with remaining marinade. Griil 10 - 15 min longer or possibly till vegetables are tender.
    5. Serves 4 (3 skewers each.)

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