Vegetable Totu Yakiton

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Vegetable Totu Yakiton

 

 

12 bamboo skewers

375 g (13 oz) firm tofu, cut into 2 cm (3/4 " ) cubes

8 green onions, cut into 5 cm (2 " ) pieces

1 green capsicum (bell pepper), cut into 2 cm (3/4 " ) cubes

1 small eggplant, cut into 2 cm (3/4 " ) cubes

200 g (7 oz) cherry tomatoes

GF noodles of choice, cooked, to serve

 

Yakitori Sauce:

 

1/3 cup reduced-salt GF soy sauce

1/3 cup mirin (see note)

2 tablespoons (8 tsp) vegan sugar

 

 

1. Soak skewers in cold water for 15 minutes. Drain.

 

2. Thread tofu, onions, capsicum (bell pepper), eggplant and tomatoes

onto skewers.

 

3. Make sauce: Combine all ingredients in a saucepan over low heat.

Cook for 4 minutes, or until sugar dissolves. Bring to the boil.

Reduce heat. Simmer for 5 minutes, or until reduced by half.

 

4. Preheat a greased barbecue plate on medium. Cook skewers, turning

and basting generously with yakitori sauce, for 6 to 7 minutes, or

until vegetables are tender. Serve with GF noodles.

 

 

 

NOTE: Mirin is a sweet rice wine with a low alcohol content, used in

cooking and for glazing food. Look for it in the Asian section of your

supermarket.

 

 

 

Serves 4.

 

 

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Nutrition per serve (without noodles): 738RJ; 6.6g fat; 0.9g saturated

fat; 6g protein; 13.5g carbohydrate; 3.6g fibre: Omg cholesterol;

756mg sodium.

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