Tofu and pepper kebabs from The Tofu Cookbook by Becky Johnson
A simple coating of ground, dry-roasted peanuts pressed on to cubed tofu provides plenty of additional texture and colour along with the red and green peppers.
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Cooking tools:
- Blender
- Food processor
- Grill
- Skewer
- Chef's knife
- Cutting board
- Plate
- Aluminum foil
Ingredients
- 50 g/2 oz/½ cup dry-roasted peanuts
- 250 g/9 oz firm tofu, drained and cut into bitesize cubes
- 2 red (bell) peppers
- 2 green (bell) peppers
- 60 ml/4 tbsp sweet chilli dipping sauce
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