Korean-style Kebabs

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Korean-style Kebabs

 

Amount Measure Ingredient -- Preparation Method

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1 pound tofu

oil for deep frying

2 scallions

2 cloves garlic

2 tablespoons soysauce

1 tablespoon raw cane sugar

2 teaspoons sesame oil

1 tablespoon tahini

few drops Tabasco sauce

2/3 cup water

12 mushrooms

1 green pepper

1 small apple

1/4 cucumber

4 small tomatoes

4 ounces fresh or canned pineapple chunks

 

Drain the tofu well.

Cut into cubes and deep fry until golden. Drain and set aside.

Chop the scallions finely. Crush the garlic.

Combine the soysauce, sugar, sesame oil, tahini, scallions, garlic, and

Tabasco sauce

in a large bowl and mix well. Add the water and stir until smooth.

Remove the stems from the mushrooms.

Cut the green pepper and apple into bite-sized chunks. Slice the

cucumber. Halve the tomatoes.

Add the vegetables and fruit to the miso mixture together with the tofu

cubes.

Mix thoroughly. Leave to marinate for at least an hour, turning

occasionally.

Thread everything on to skewers and place under a hot broiler.

Broil for about 5 minutes on one side, turn over, pour a little of the

marinade over everything

and broil the other side for about 5 minutes.

Serve with the remainder of the marinade poured over as a sauce.