Grilled Tofu and Vegetable Kebobs | Blue Flame Kitchen
We marinated and basted these delicious vegetarian kebobs in an Asian-inspired sauce. For a great meal, serve with rice and green onion cakes on the barbecue.
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Cooking tools:
- Grill
- Skewer
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Saucepan
- Pastry brush
- Whisk
- Spoon
- Airtight container
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
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