Ingredients
For the marinade
60 ml (1/4 cup) honey
60 ml (1/4 cup) soy sauce
30 ml (2 tablespoons) toasted sesame oil
30 ml (2 tablespoons) rice vinegar
5 ml (1 teaspoon) sambal oelek
For the tofu brochettes
350 g (about 1 package) firm or extra-firm tofu, cut into 24 1-in (2.5 cm) cubes
24 small mushrooms (white, mini king, etc.)
2 red peppers, seeded and cut into large cubes
1 green zucchini, cut into semi-circles
4 wooden skewers, soaked in water for 30 minutes (or 4 metal skewers)
1 green onion, minced
15 ml (1 tablespoon) fresh coriander, snipped with scissors
For the peanut sauce
180 ml (3/4 cup) water
125 ml (1/2 cup) natural peanut butter, crunchy or smooth
125 ml (1/2 cup) Patience Fruit & Co Whole & Juicy Cranberries
Cooking time 10 minutes Portions 4 servings
A recipe that’s terrific for a weekday supper or when friends come over on the weekend. Tofu is probably one of the easiest things to cook on the BBQ – you can’t really miss, actually. Serve the brochettes with a green salad, rice or vegetables en papillote, and don’t forget the peanut-cranberry sauce, which makes all the difference. You don’t have to be vegetarian to love this dish!
Ingredients
For the marinade
60 ml (1/4 cup) honey
60 ml (1/4 cup) soy sauce
30 ml (2 tablespoons) toasted sesame oil
30 ml (2 tablespoons) rice vinegar
5 ml (1 teaspoon) sambal oelek
For the tofu brochettes
350 g (about 1 package) firm or extra-firm tofu, cut into 24 1-in (2.5 cm) cubes
24 small mushrooms (white, mini king, etc.)
2 red peppers, seeded and cut into large cubes
1 green zucchini, cut into semi-circles
4 wooden skewers, soaked in water for 30 minutes (or 4 metal skewers)
1 green onion, minced
15 ml (1 tablespoon) fresh coriander, snipped with scissors
For the peanut sauce
180 ml (3/4 cup) water
125 ml (1/2 cup) natural peanut butter, crunchy or smooth
125 ml (1/2 cup) Patience Fruit & Co Whole & Juicy Cranberries
Print ShareSteps
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For the marinade
Mix all the marinade ingredients in a large container with a tightly fitting lid. Set aside. -
For the brochettes
Add tofu, mushrooms, peppers and zucchini to the marinade. Cover and refrigerate for at least 4 hours or overnight. -
To cook brochettes
Preheat BBQ to high setting. Oil the grill.Drain tofu and vegetables, reserving marinade for the sauce. Thread tofu and vegetables onto the skewers, alternating. Grind fresh pepper over skewers.
Turn BBQ heat down to medium. Cook brochettes for about 10 minutes, turning several times or until tofu is nicely grilled. Set aside and keep warm.
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For the peanut sauce
Bring remaining marinade to a boil in a pan. Add water, peanut butter and dried cranberries. Simmer gently for 2 or 3 minutes or until sauce thickens. Add a little water to thin sauce if necessary. -
Garnish brochettes with green onion and coriander. Serve with a crunchy salad.
Recommendations
If it’s not warm enough for a BBQ, you can use a grill pan to make the recipe indoors.
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In this recipe
Organic Whole Dried Cranberries, Sweetened with Apple Juice
We wanted to offer you the juiciest, most tender cranberries possible, which is why we created our Organic Whole Dried Cranberries sweetened with apple juice. We dry them just enough for them to retain their tenderness and allow you to experience their incredible texture.
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