Ingredients Jump to Instructions ↓

  1. 4 Marinade mixture

  2. 2 teaspoons 10ml Scallions - coarsely chopped

  3. 2 tablespoons 30ml Garlic - chopped

  4. 3 tablespoons 45ml Fresh ginger - peeled, chopped

  5. 1/2 cup 118ml Olive or canola oil

  6. 2 tablespoons 30ml Soy sauce

  7. 2 teaspoons 10ml Brown sugar

  8. 1/4 teaspoon 1 1/3ml Toasted sesame oil

  9. 1 Red chile flakes -

  10. 1/3 lb 151g / 5 1/3oz Firm tofu - cut in

  11. 3/4 inch cube 1 lb 454g / 16oz Crimini or shiitake mushrooms - stems removed

  12. 1 Red bell pepper - stemmed, seeded (large) and cut into 1-inch squares or diamonds Red or yellow onion - peeled and cut into (medium)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions --Garnish-- Sesame Spinach (recipe follows) 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. Yield: 4-6 serving


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