Marinated tofu kebabs
Rice Wine Vinegar
1 tablespoons, or cider vinegar
1 zest(s) of 1, (small), finely grated, and juice of it
Chinese 5 Spice
½ teaspoons, level
2 tablespoons, chopped
250 g, drained and cut into 16 cubes
2 medium, each sliced into 8 pieces
Peppers, all types
2 medium, (1 yellow and 1 red), each cut into 12 pieces
8 large, closed cup, halved
4 sprig(s), to garnish
- Choose a shallow non-metallic dish large enough to hold eight kebabs. Add the soy sauce, vinegar, orange rind, orange juice, Chinese five spice powder and chopped coriander. Mix together.
- Thread the tofu cubes onto 8 wooden kebab sticks, alternating the pieces with the courgettes, peppers and mushrooms. Lay the kebabs in the marinade, turning to coat. Cover, refrigerate and leave to soak for at least an hour, turning them once after 30 minutes.
- Preheat the grill. Arrange the kebabs on the grill pan and cook them for about 8-10 minutes, turning frequently and basting with the marinade.
- Serve, garnished with fresh coriander sprigs.