Tofu Eggplant Kebabs

A rich peanut sauce slathered on these colorful kebabs infuses tangy Asian flavor notes to this hearty dish. You can get creative and use so many of your favorite veggies to customize to your liking.

Sauce:

1 Tbsp nut butter (I used Kirkland Mixed Nut Butter)

1 Tbsp fish sauce (I used Red Boat)

1 Tbsp soy sauce

1 Tbsp sesame oil

1 Tbsp Sambal Matah (Indonesian salsa) or other favorite hot chili paste (I used Trader Joe’s)

3 cloves garlic

3 Tbsp honey

1 block extra firm tofu

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

dash crushed red pepper flakes

2 purple Asian eggplants, cut into 3/4-inch disks

1 green pepper, cut into 1-inch squares

1 yellow pepper, cut into 1-inch squares

black toasted sesame seeds for garnish

Cut the tofu into 1-inch slices. Lay slices down on one half of a clean kitchen towel and wrap other towel half over top of slices. Place a cutting board on top of the tofu and weigh down with 1-2 pounds of canned food. Allow the tofu to release its water for about 15 minutes. Now, cut the tofu into about 30 1-inch pieces. Season with salt, garlic powder, onion powder and crushed red pepper flakes.

Meanwhile, place sauce ingredients in a small food processor.

Blend sauce together.

Heat grill to medium-high. Gently fold the tofu cubes in a mixing bowl with the salt, garlic, onion and red pepper flakes. Thread the peppers, tofu and eggplant, alternating, onto 6 large skewers.

Grill skewers about 2-3 minutes on each of all four sides to start the browning process.

Baste the kebabs with sauce and repeat grilling on each side after slathering with sauce - about 2-3 minutes per side.

The veggies should be relatively soft and browned. If not, cook a bit longer.

Place kebabs on a rimmed sheet.

Slather with remaining sauce.

Serve over rice, and garnish with black toasted sesame seeds, if desired.

Serves 4-6.

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Chicken Quinoa Veggie Bowl

This is a satisfying high veggie, high protein, low fat dinner for those who need comfort and fitness all at the same time. Quinoa: 1 cup multicolor quinoa 2 cups good chicken broth 1/4 tsp crushed red pepper flakes 1 tsp Ajika seasoning (I used Trader Joe’s - see notes) 1 Tbsp parsley, finely minced 1/4 tsp garlic powder 3 Kirby (Israeli, or miniature) cucumbers, sliced 1/4 cup seasoned rice vinegar (see notes) 1/4 cup cider vinegar Freshly ground pepper 12-14 grape tomatoes, sliced in thirds along their length 2 Tbsp fresh parsley, finely minced 2 Tbsp favorite vinaigrette dressing (see notes) Salad topping: 4 small Belgian endives, sliced 2 cups radicchio, torn into small pieces 2 cups arugula 2 Tbsp favorite vinaigrette dressing (see notes) 1.3 lb boneless, skinless chicken breast, cut into 1-inch wide strips 1/2 Tbsp butter plus 1/2 Tbsp olive oil 8 oz sugar snap peas 1 yellow pepper, cored and sliced 1/4-inch 1/2 cup dry white wine 1 ripe avocado, halved, cored, peeled and sliced...

Cuisine Eric

Search This Blog