Thursday, April 06, 2006
Tofu Kebabs With Tomato-ey Sauce
Well, it is time to post my Wednesday meal - this is possibly my favourite meal of the whole week. (Okay, I could also say that about Sunday, Monday and Tuesday, plus Saturday is fun - but still). A word of warning - USE SALT REDUCED SOY SAUCE!! You may think that it won't make any difference but I can tell you now, if you make this using regular soy sauce you will be disappointed, and I wouldn't want that!By the way, I recommend letting the kebabs marinate for at least 1.5 hours, so if you're in a rush, this probably isn't the dish for you. So here goes!
-2/3 cup salt reduced soy sauce
-1 1/3 cups water
-2 or 3 tbsp satay sauce
-3/4 tsp garlic granules/powder
-1/2 tsp sweet paprika
-about 100g extra firm tofu
-1/2 a 'ring' of tinned pineapple
-5 or 6 tbsp pineapple juice (i use the syrup from the can)
-2 tbsp water
-2 tbsp tomato paste
-grain (I use quinoa)
-broccoli and greens (ie kale)
To make the marinade, cput all ingredients in a shallow dish/tray/bowl of some kind and mix gently with a spoon or other mixing implement.
To make the kebabs, chop your tofu into 24 cubes and the pineapple into 6 chunks (or you could just buy the cans where it is already cut into chunks for you :-). Thread two pieces of tofu onto a bamboo skewer, followed by a piece of pineapple, another two pieces of tofu, another piece of pineapple, and two more pieces of tofu. Repeat for two more kebabs. Submerge the kebabs in the marinade and leave to absorb for at least an hour and a half.
Once kebabs have marinated for sufficient time, mix the sauce ingredients plus about half to three quaters of the marinade in a saucepan and place over medium to high heat. As this begins to boil, chop your veggies and place in a steamer above whatever grain you're using (quinoa is great, rice is also good). After about 5 or ten minutes, place the kebabs under a grill and turn to high. Then leave the whole lot, stirring the sauce occassionally and checking that the kebabs aren't burning, for about 15 minutes. The sauce will slowly thicken, so the times depend on how runny you want your sauce - I like it thick and gooey so it takes a while. When the veggies and grains are ready (obviously rice will take longer than quinoa) and the kebabs are browned, lay the kebabs over the veggies and rice, top with sauce and enjoy!!