Vegetable & Tofu Skewers

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Vegetable & Tofu Skewers

 

 

8 bamboo skewers soaked in cold water for 15 minutes

 

4 tsp salt-reduced soy sauce

8 tsp rice wine vinegar

1 tsp Chinese five spice

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

pieces

1 red capsicum (bell pepper), deseeded, cut into 2 cm (3/4 " ) pieces

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

200 g (7 oz) button mushrooms

1 zucchini, trimmed, cut into 2 cm (3/4 " ) pieces

olive oil spray

 

Ginger Brown Rice:

 

olive oil spray

4 green onions

2 tsp grated fresh ginger

2 cups cooked brown rice

2 tsp GF soy sauce

 

 

1. Whisk together the soy sauce, vinegar and Chinese five spice in a

glass or ceramic dish. Add the tofu and toss to coat. Cover and place

in the fridge, turning once, for 3 to 4 hours to marinate.

 

2. To make the ginger brown rice, heat a large non-stick frying pan

over medium-high heat. Spray with olive oil spray to lightly grease.

Add the shallot and ginger and cook, stirring, for 1 to 2 minutes or

until aromatic.

 

3. Add the rice and soy sauce and cook, stirring, for 1 to 2 minutes

or until heated through.

 

4. Meanwhile, drain the tofu and reserve the marinade. Alternately

thread the tofu, capsicum (bell pepper), mushroom and zucchini evenly

among the skewers.

 

5. Preheat a barbecue flat plate or frying pan on high.

 

6. Lightly spray the skewers with olive oil spray. Cook on grill,

brushing occasionally with the reserved marinade, for 2 to 3 minutes

each side or until the vegetables and tofu are cooked through.

 

7. Divide the ginger brown rice among serving bowls and top with the

skewers. Serve immediately.

 

 

Serves 4.