These kebabs are very refreshing and would be great served with some couscous along with a mint yogurt dip.
Ingredients
450grams Extra Firm Water Packed Tofu Drained
1 Tablespoon Lime Juice
2 Tablespoons Low Sodium Soy Sauce
1 Teaspoon Fresh Ginger Root Minced
1 Teaspoon Sriracha Sauce
16 Fresh Mint Leaves
12 Cherry Tomatoes
1 Onion Peeled Quartered And Separated Into Layers
60ml Hoisin Sauce
Instructions
1. Cut the tofu into 1 ½ inch squares and place on a towel and then place another towel on top onto which a heavy weight of some kind must be placed. Leave like this for 15 minutes so more of the water in the tofu can be removed.
2. Whilst the tofu is being pressed take a bowl and into this place the lime juice, soy sauce,ginger and sriracha sauce and mix well. Set to one side to use shortly.
3. After pressing the tofu take the pieces and place in the sauce you made earlier remembering tostir it well so that all pieces of the tofu are coated in the mixture. Cover the bowl over and place in the refrigerator and leave the tofu to marinate in the mixture for 30 minutes or longer.
4. Next take the wooden skewers and place in a bowl of water to soak, as this will then preventthem from burning when placed on the barbecue.
5. Once the allotted time for the tofu to marinate has passed remove from the refrigerator andstart to assemble the kebabs. On to each skewer place one piece of tofu, one piece of onion, one cherry tomato and one mint leaf. Do this until all of the skewers have been used.
6. The barbecue should have been preheated to a high heat and when ready place the kebabs on itafter lightly oiling the grill and cook for 10 minutes. When cooking the kebabs make sure that you turn them occasionally to prevent them from burning and to ensure that they are cooked right through.
