Yakitori Tofu Skewers
Tofu, cherry tomatoes, capsicum and spring onions are threaded onto skewers and cooked until caramelised and tender. Serve with rice and bok choy.
- 25 mins preparation
- 10 mins cooking
- Serves 4
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Ingredients
Yakitori Tofu Skewers
- 300 gram firm tofu, cut into 24 cubes (3 per skewer)
- 2 spring onions, cut into 2cm lengths, plus extra, thinly sliced
- 8 cherry tomatoes
- 150 gram yellow capsicum, seeded, cut into 16 cubes
- 8 wooden skewers, soaked
- 1/3 cup soy sauce
- 2 tablespoon mirin (sweet rice wine)
- 1 tablespoon caster sugar
- 2 bunch bok choy, halved, steamed
- 1 1/2 cup cooked long-grain rice
Method
Yakitori Tofu Skewers
- 1Thread tofu, onion, tomato and capsicum onto skewers.
- 2In a small saucepan, combine soy, mirin and sugar on medium, stirring untilsugar dissolves. Simmer onlow for 1-2 minutes until reduced slightly.
- 3Heat a large nonstick frying pan on medium. Cook skewers, turning and basting with half the marinade for 7-8 minutes until caramelised and vegetables are tender.
- 4Serve on a bed of rice, sprinkled with extra onionand drizzled with remaining marinade. Accompany with bok choy.
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