Tofu Butternut Squash and Brussels Sprout Skewers
Sweet soy, tamarind paste and chile sauce add sweet and spicy Asian flair to these vegetarian skewers. Serve as a vegetarian starter or as a hearty side. Photo credit: Joanne Bruno from Eats Well...
Keywords
- Tofu Butternut Squash and Brussels Sprout Skewers
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Cooking tools:
- Skewer
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Oven
- Baking sheet
Ingredients
- 1/4 cup (60 ml) sweet soy sauce
- 1/4 cup (60 ml) tamarind concentrate (paste)
- 1 medium garlic clove
- 1 tbsp (15 ml) chile garlic sauce
- 1 tsp (5 ml) pepper ground black (club house)
- 1/2 tsp (2 ml) ginger ground (club house)
- 2 cups (500 ml) cubed extra-firm tofu, (1-inch/2 1/2-cm)
- 8 Brussels sprouts trimmed and halved
- 8 pieces pieces cubed butternut squash (1-inch/2 1/2-cm)
- 1/4 cup (60 ml) water
- 1 tbsp (15 ml) chopped green onion
- 1 tsp (5 ml) sesame seed (mccormick )
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