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Barbecued tofu skewers
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Create mouthwatering veggie skewers with fresh produce and pantry basics.
Ingredients:
  • 2 x 320g packets hard tofu (see note)
  • 1 small green capsicum, seeded, cut into 3cm pieces
  • 1 small yellow capsicum, seeded, cut into 3cm pieces
  • 2 small red onions, cut into wedges
  • 450g packet fresh rice noodles (see note)
  • 72.80 gm peanut oil
  • 1 bunch baby pak choy, thickly shredded
  • 1 small red capsicum, seeded, roughly chopped
  • Sesame seeds (optional), to serve
  • 125ml (1/2 cup) kecap manis (see note)
  • 21.00 gm soy sauce
  • 2 cloves garlic, crushed
  • 2cm piece ginger, finely grated
  • 42.00 gm lime juice
Instructions:
  • Combine all ingredients in a bowl, season with salt and pepper, and whisk together to make a 180ml (3/4 cup) marinade.
  • Cut each block of tofu into 12 equal cubes, resulting in a total of 24 evenly-sized pieces.
  • Skewer 3 pieces of tofu, 1 green capsicum, 1 yellow capsicum, and a wedge of red onion in an alternating pattern. Arrange skewers on a large oven tray and brush thoroughly with marinade, saving some for later.
  • Place noodles in a large bowl, pour boiling water over them, let stand for 3 minutes until noodles loosen, then drain.
  • 1. Heat oil in a large wok over high heat. Add noodles, pak choy, red capsicum along with 2 tablespoons of the marinade. Stir-fry for about 3 1/2 minutes until noodles are heated through and veggies are tender-crisp.
  • Preheat a barbecue or chargrill to high. Grill skewers, brushing with marinade and flipping regularly, for 5 minutes until tofu is golden and vegetables are slightly tender. Season to taste.
  • Plate the stir-fry and skewers, then generously drizzle with the extra marinade. Sprinkle with sesame seeds for added flavor and serve.

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