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

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