Turn a BBQ into something a little more interesting with these tofu skewers. Full of flavour and texture to impress your guests with.
In the cooler weather grilling the tofu skewers works equally as well. These can be adapted to use you favourite veggies, or what ever is left in your fridge.
INGREDIENTS ( serves 3 )
350 g cooked rice
1 Cup frozen peas
1 Cup frozen sweetcorn
FOR THE SKEWERS
6 Skewers ( if using wooden skewers soak them in water to avoid burning )
1 Block pressed tofu cut into squares
1 Red bell pepper cut into chunks
1 Yellow bell pepper cut into chunks
1 Courgette cut into triangles
peanut dipping sauce ( recipe vegan-queen.com )
CREAMY PEANUT SAUCE
1 Tin coconut milk
2 Inch piece ginger
1 Clove garlic
4 Tbsp Peanut butter
1/2 Tsp Chilli flakes
2 Tbsp lemon juice
CREAMY PEANUT BUTTER SAUCE METHOD
Add all the ingredients into a blender. Blend on high speed until all the ingredients are combined. Pour into a jug and reserve for later.
TOFU SKEWERS METHOD
Place the tofu squares into a bowl and spoon over two-three table spoons of the creamy peanut butter sauce. Place in fridge for 1 hour.
Remove the tofu from the fridge. Using the skewers start sliding your ingredients onto the skewers, copying each skewer so the they all look the same.
Grill on a high heat turning occasionally until the peppers blacken slightly on the edges.
While the skewers are grilling add the cooked rice into a wok along with the creamy peanut butter sauce, leaving just a little bit of sauce in the jug, for spooning over the rice when serving.
Stir the sauce into the rice adding in the peas and sweet corn, and continue stirring until its hot.
Once the tofu skewers are charred slightly and the rice is hot it’s ready to serve.
Press the rice into a cup, holding your plate over the cup flip the plate over and carefully lift off the cup. Hopefully you have a lovely rice stack. Drizzle the creamy peanut butter sauce over the rice for that extra bit of finesse. Well done you’ve done it, enjoy, its so good, well worth the effort.