Grilled Tofu and Vegetable Kebobs | Blue Flame Kitchen

Ingredients

• 1/4 cup hoisin sauce
• 2 tbsp ketchup
• 2 tbsp soy sauce
• 2 tbsp white wine
• 2 tbsp rice vinegar
• 2 tsp grated fresh ginger
• 1 tbsp granulated sugar
• 1 clove garlic, crushed
• 1/2 tsp sesame oil
• 1 pkg (500 g) firm tofu, cut into 1-inch squares
• 2 green bell peppers, cut into 1-inch squares
• 12 mushrooms
• 1 medium onion, cut into 1-inch chunks
• 6 bamboo skewers