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Vegetable & tofu skewers
Vegetable & tofu skewers
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Flavorful low-fat skewers for a satisfying meal.
Ingredients:
  • 21.00 gm salt-reduced soy sauce
  • 40.00 ml rice wine vinegar
  • 1 tsp Chinese five spice
  • 1 x 375g pkt firm tofu, drained, cut into 2cm pieces
  • 1 red capsicum, deseeded, cut into 2cm pieces
  • 1 green capsicum, deseeded, cut into 2cm pieces
  • 200g button mushrooms
  • 1 zucchini, trimmed, cut into 2cm pieces
  • Olive oil spray
  • 4 green shallots, ends trimmed, thinly sliced
  • 2 tsp grated fresh ginger
  • 300g (2 cups) cooked brown rice
  • 10.60 gm salt-reduced soy sauce
Instructions:
  • Combine the soy sauce, vinegar, and Chinese five spice in a glass or ceramic dish. Add the tofu and mix gently to coat. Marinate in the fridge for 3-4 hours, flipping it halfway through.
  • Heat a large non-stick frying pan over medium-high heat. Lightly grease with olive oil spray. Sauté shallot and ginger for 1-2 minutes until aromatic. Stir in rice and soy sauce, cooking for an additional 1-2 minutes until heated through.
  • Prepare the tofu by draining it and saving the marinade. Skewer the tofu, capsicum, mushroom, and zucchini in alternating order. Heat a barbecue flat plate or frying pan on high. Lightly spray the skewers with olive oil and grill them, basting with the reserved marinade occasionally, until the vegetables and tofu are cooked through, about 2-3 minutes per side.
  • Ladle the fragrant ginger brown rice into individual serving bowls, then elegantly crown each one with the savory skewers. Enjoy promptly.

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