About the Recipe
I like to think that since I started making this recipe, it has changed a few minds about tofu. Using a firm cotton tofu and wrapping it in strips of vegetables makes it a viable option for the barbecue. Twinning the kebabs withe the miso-tahini sauce gives you even more protein and a great, rich flavour that can compete with any burger of shish kebab.
Ingredients
270g firm tofu
12 cm (approx.) piece of courgette
1/2 small red onion, peeled
4 baby tomatoes
4 x 20cm / 8 inch skewers
2 tbsp vegetable oil
a baking tray
for the miso tahini sauce:
2 tbsp miso
1 tbsp tahini
2 tbsp japanese cooking sake
1 tbsp sugar
3 tbsp water
Preparation
dice the tofu into approx. 2.5cm / 1.25 inch cubes
cut the onion into 4 pieces
peel 12 strips from the courgette with a peeler
wrap each tofu cube with a courgette strip then gently push it onto a skewer
repeat with a piece of onion, another wrapped tofu cube, baby tomato and finally another wrapped tofu cube
repeat this 3 times more until your 4 skewers are ready
for the miso tahini sauce:
combine the miso, tahini, sake, sugar and water in a pan
cook and stir on a medium heat for approx. 4 mins.
once the sauce starts bubbling, it is ready - just make sure the alcohol has evaporated
now back to your kebabs:
oil the baking tray and skewers well
turn your grill to hot, then grill the kebabs on a high heat for 4-5 mins
turn over and grill another 4-5 mins or until lightly browned
serve drizzled with the miso-tahini sauce