Spicy Tofu Peanut Kebobs
Ingredients
• 1 block extra-firm tofu (12 oz/350 g)
• ¼ cup (60 ml) peanut butter
• 1 tbsp (15 ml) light miso
• ½-inch (1-cm) piece ginger, peeled and finely grated
• 1 lime for juice
• 2 tsp (10 ml) soy sauce
• 2 tsp (10 ml) hot Asian chili garlic sauce
• 3 tbsp (45 ml) water
• ⅓ small red onion
• 1 yellow pepper
• 4 skewers (metal or pre-soaked wood)
• 2 tbsp (30 ml) each coarsely chopped peanuts and mint
• Lime wedges (optional)
Preparation
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1. Generously grease grill and preheat barbecue to medium-high. Place tofu on several layers of paper towel then cover with additional paper towel. Place a plate on top of paper towel, then a heavy object such as a jar of peanut butter, to press out any water from tofu. Let stand 20 minutes.
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2. Meanwhile, in a medium bowl, stir peanut butter with miso, ginger, 2 tbsp (30 ml) lime juice from the lime, soy sauce and chili garlic sauce until combined. Whisk in water.
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3. Cut tofu into chunks, 1 to 1½ inches (2.5 to 4 cm) in size; they will be rectangular in shape. Add to peanut butter mixture and stir. Cut yellow pepper and onion into pieces about the same size as tofu.
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4. Once the grill is nearly preheated, thread tofu, pepper and red onion onto skewers. Barbecue, turning and brushing with any remaining marinade, for a total of 5 to 6 minutes. Serve with lime wedges on a platter sprinkled with peanuts and mint.
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Tip: On colder days, turn on the stove broiler and cook for 6 minutes, turning throughout the cook time.
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Additional recipes can be found at www.peanutbureau.ca.
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About
Warmer weather means more outdoor entertaining. If your guests are vegetarian, these spicy tofu and vegetable kebobs are a crowd-pleaser for veggie-lovers and meat-eaters alike. The peanut sauce also works well as a marinade for shrimp, chicken or pork.
Prep time: 15 minutes
Marinating time: 20 minutes
Grilling time: 5 minutes
Makes 4 servings
Yield:
4 serving
Added:
Monday, May 4, 2015 - 12:08pm
