Tofu recipes come and go, but here is a great spin on a Japanese-style kebab classic. If you aren’t feeling the tofu thing, you can easily substitute with big mushroom pieces or tempeh. The vegetables can also be switched out if you want!
These vegan kebabs are great for parties, a side dish, or a main course!
You'll want to start first by making the sauce. Whisk the soy sauce, sugar, sake or wine into the flour or corn starch and pour into a saucepan. Bring to a boil while stirring often and then reduce the heat to a simmer. Reduce the liquid by about 1/3 of the volume. Basically, you just want it to be a little more thick and concentrated in flavor, not watery. Set aside away from heat.
Remove your tofu from the packaging and pat dry with a few paper towels. Its important to remove as much of the water as possible. Cut the tofu into large cubes, about 1 inch. Set aside. Next, cut the green onions into 1 inch pieces, or a little larger if you like. Preheat your oven to 350 F (180 C) and heat your bbq grill or grill pan.
Using the skewers, alternate pieces of tofu and green onion until the skewers are full, but leave about an inch or two on each end so that they aren't too overloaded. Brush your grill with a little oil (we like sesame!) and start grilling while its red hot. Wait a few minutes until you turn each skewer so that you have nice grill marks on your tofu, but while you're waiting, brush the sauce all over the tofu skewers. Keep doing so until you have grilled all sides, then remove from the grill and place on a flat baking sheet. Brush once more with the sauce and place in the oven to finish. We do this because tofu is tricky. It doesn't always cook thoroughly on the inside when its grilled. So, in order to achieve perfection, you want to get nice grill marks and charred onions, and then finish in the oven until the tofu is firm to touch, about 15-20 minutes.
Serve with sake and a little cold soba and cucumber salad. Yum!
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