Tofu Kebabs

This recipe needs to be started quite a while in advance; but it's not really much hassle. It's worth the small amount of trouble! It's also worth using a decent soy sauce, such as Kikkoman. I like this best when the tofu has not been previously frozen; but you may prefer the spongy texture that you get when you freeze and thaw it in advance. If using previously-frozen tofu, you'll be able to squeeze more water out of it, so add an extra 1 tbsp water to the marinade.

Serves 2-3 as a main dish

1. Drain and rinse the tofu. Squeeze gently to remove excess water, then pat dry with a towel. Cut into 16 1-inch cubes.

2. Whizz the remaining ingredients in a blender until smooth (if you haven't got a blender, just chop the garlic as finely as possible and mix the ingredients together).

3. Place the tofu cubes in a baking dish big enough to take them in one layer. Pour over the marinade and mix with your hands to coat all sides. Leave to marinate for 30 minutes, turning the cubes every 10 minutes.

4. Turn the cubes once more, then cover and bake in the middle of the oven at Gas Mark 4 (180oC, 350oF) for about 45 minutes, turning the cubes every 10-15 minutes, until all the marinade has been absorbed.

5. If you want, you can eat the tofu now. Otherwise, thread onto long skewers, alternating with pieces of red onion. Grill or barbecue until crisp on the outside.


Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 23 Jun 1998 (last altered 19 Aug 2001) - comments and questions to Kake L Pugh (kake@earth.li).