Ingredients Jump to Instructions ↓

  1. 1 Firm tofu - cut into 3/4" cubes

  2. 1/3 lb 151g / 5 1/3oz Crimini or shiitake mushrooms - stems removed

  3. 1 lb 454g / 16oz Red bell pepper - stemmed, seeded, (large) and cut 1" suares

  4. 1 Red or yellow onion - peel, cut in wedges (medium) (root end on to hold wedges together)

  5. 1 Sesame Spinach - seeNote Marinade Mixture

  6. 4 Scallions - coarsely chopped

  7. 2 teaspoons 10ml Chopped garlic

  8. 2 tablespoons 30ml Peeled, chopped fresh ginger

  9. 3 tablespoons 45ml Olive or canola oil

  10. 1/2 cup 118ml Soy sauce

  11. 2 tablespoons 30ml Brown sugar

  12. 2 teaspoons 10ml Toasted sesame oil

  13. 1/4 teaspoon 1 1/3ml Red chile flakes - optional

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Sesame Spinach" recipe which is included in this collection. For the marinade add scallions, garlic and ginger to a food processor or blender and pulse until finely chopped (can also be done by hand). In a small skillet, heat the olive oil and stir-fry scallions mixture for a minute or two. Stir in the soy sauce and sugar and bring to a boil. Off heat, cool slightly and stir in sesame oil and red chile flakes, if using. Cool and pour over the tofu cubes and marinate for at least 1 hour and up to 4 hours. Soak bamboo skewers in water for at least 30 minutes and then attractively thread pieces of marinated tofu, mushrooms, peppers and onions on skewers. Brush vegetables with leftover marinade and then grill or broil until vegetables are crisp and tender. Serve with Sesame Spinach. This recipe yields 4 to 6 servings.


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