Tofu Kebabs

This meal was easily made ahead, then put under the broiler five minutes before serving. The tofu and vegetables can be prepared up to a day ahead, but remember to soak your skewers for a couple hours before using them. This is great when you know you'll be arriving home with very little time to prepare dinner. The brown rice takes 50 minutes though, so plan ahead or use white.

 

For the tofu:

1 lb. block extra firm tofu cut into fourths, then pressed dry between towels

2 tablespoons corn oil

1 tablespoon soya sauce

1/2 teaspoon dry mustard

1 tablespoon honey

1/4 teaspoon smoked salt or a dash of liquid smoke

 

Place in a pan, turning once to coat. Bake at 400 degrees F. for 30 minutes each side. Cool. Wrap tightly in cling film and chill until you are ready to assemble the kebabs (the tofu is easier to handle cold)

 

For the Vegetables:

Use whatever you like-I had green bell peppers, onion, and tomatoes. Cut them up, place in a zipper bag with:

3 tablespoons corn oil

1 teaspoon soya sauce

1 teaspoon dried ginger

1 tablespoon honey

3 whole garlic cloves

2 bay leaves

 

Let soak in the fridge until needed.

 

Assemble the kebabs on the soaked skewers, and arrange on a rack over a pan to catch drips. Broil about 4 inches from the element (my oven is electric)or flame. You will have marinade left, so use it to baste the kebabs as they cook if it seems they are drying out too quickly.

 

Serve hot over rice.