These Vegetable Kabobs are spiced up with a flavorful dipping sauce and glaze made from tamari and sherry. Tofu adds some healthy protein to make this grilled dish a vegetarian delight.
1 lb extra firm tofu
1 head of broccoli cut in bite size pieces
2 Tbsp of sesame seed oil
1 Tbsp of canola oil
1 Tbsp fresh ginger, minced
2 cloves of garlic, minced
1/2 cup of tamari
1/4 cup dry cooking sherry
3 Tbsp of brown sugar
2 Tbsp of lime juice
1/4 cup of pineapple juice
1 Tbsp of cornstarch
4 oz. of snow peas
1 red bell pepper, cubed
4 oz. of button mushrooms, trimmed
Drain excess water from tofu by wrapping in a clean kitchen towel and placing a heavy item (such as a juice can) on top. Let sit for 30 minutes.
Once drained, cut tofu into cubes. Set aside.
Bring broccoli to a boil over high heat. Reduce and simmer for 2 minutes.
Plunge cooked broccoli into cold water to halt cooking instantly and drain.
Heat both oils in a saucepan over medium.
Stir in garlic and ginger. Cook for 1 minute until fragrant.
Mix in the tamari, sherry, brown sugar and lime juice and bring to a boil. Bring the sauce to a rolling boil.
In a small bowl, whisk pineapple juice and cornstarch into a smooth paste. Add to the sauce pan and stir well.
Cook for 5 minutes until thick.
Pour half the sauce into a bowl and set aside to cool slightly.
Coat the tofu, broccoli, snow peas, pepper and mushrooms well with the sauce.
Thread the vegetables onto skewers in any order.
Grill for 10 minutes over medium-high heat, turning occasionally.
Serve with the remaining sauce for dipping.
Tip: If using wooden skewers, make sure to soak them in water for 30 minutes so they don’t burn.