Spicy Tofu and Vegetable Skewers

Name: Spicy Tofu and Vegetable Skewers
Cook time: 14 min
Yield: 4 servings
Ingredients: 30 ml water for soaking wooden skewers if needed; 450 g extra-firm tofu pressed and cut into 2.5 cm cubes; 1 whole red bell pepper seeded and cut into 2.5 cm pieces; 1 whole zucchini cut into 1.5 cm thick half-moons; 1 whole red onion cut into 2.5 cm wedges; 30 ml soy sauce divided; 15 ml lime juice freshly squeezed, divided; 15 ml neutral oil divided; 10 ml toasted sesame oil divided; 10 ml maple syrup divided; 2 cloves garlic cloves 1 clove minced, 2 cloves finely grated; 10 g fresh ginger peeled and finely grated; 10 g chili garlic sauce divided; 2 g fine salt divided; 0.5 g black pepper divided; 15 ml soy sauce divided; 15 ml lime juice freshly squeezed, divided; 5 ml toasted sesame oil divided; 5 ml maple syrup divided; 1 cloves garlic cloves 1 clove minced, 2 cloves finely grated; 1 g fine salt divided; 0.5 g black pepper divided; 10 g chili garlic sauce divided; 8 g toasted sesame seeds for garnish

A plant-based side with tofu and vegetables marinated in a soy-lime mixture, grilled until browned at the edges, and served with a spicy dipping sauce. The tofu stays firm and savory, the vegetables keep some bite, and the sauce adds heat and acidity.

By Julienne

Cook time: 14 minutes

Servings: 4

Ingredients

30 ml water for soaking wooden skewers if needed
450 g extra-firm tofu pressed and cut into 2.5 cm cubes
1 whole red bell pepper seeded and cut into 2.5 cm pieces
1 whole zucchini cut into 1.5 cm thick half-moons
1 whole red onion cut into 2.5 cm wedges
30 ml soy sauce divided
15 ml lime juice freshly squeezed, divided
15 ml neutral oil divided
10 ml toasted sesame oil divided
10 ml maple syrup divided
2 cloves garlic cloves 1 clove minced, 2 cloves finely grated
10 g fresh ginger peeled and finely grated
10 g chili garlic sauce divided
2 g fine salt divided
0.5 g black pepper divided
15 ml soy sauce divided
15 ml lime juice freshly squeezed, divided
5 ml toasted sesame oil divided
5 ml maple syrup divided
1 cloves garlic cloves 1 clove minced, 2 cloves finely grated
1 g fine salt divided
0.5 g black pepper divided
10 g chili garlic sauce divided
8 g toasted sesame seeds for garnish

Instructions

If using wooden skewers, soak them in the water for at least 20 minutes. Meanwhile, press the tofu, then cut it into cubes. Cut the bell pepper, zucchini, and onion as listed. Tofu is pressed and cut; vegetables are prepped; optional skewer soaking is underway.
Make the marinade in a large bowl with 30 ml soy sauce, 15 ml lime juice, 15 ml neutral oil, 10 ml sesame oil, 10 ml maple syrup, 2 garlic cloves, the grated ginger, 10 g chili garlic sauce, 2 g salt, and 0.5 g black pepper. The marinade looks emulsified and aromatic.
Add the tofu and vegetables to the marinade and gently toss to coat. Let them sit for 10 minutes while you preheat a grill pan or outdoor grill over medium-high heat, about 220°C if using a grill pan thermometer. The tofu and vegetables are evenly coated and the grill is hot.
Thread the tofu and vegetables onto the skewers, alternating pieces for even cooking. Reserve the marinade left in the bowl. Skewers are assembled with evenly spaced pieces.
Grill the skewers for 10 to 12 minutes total, turning every 2 to 3 minutes, until the tofu is browned on the edges and the vegetables are crisp-tender with light char marks. Brush once with the reserved marinade during the first half of grilling only. Tofu is browned and the vegetables show grill marks without collapsing.
Whisk the reserved marinade, then add the remaining 8 g toasted sesame seeds if using, and serve the skewers hot with the dipping sauce. The sauce tastes salty, sharp, and spicy; skewers are ready to serve.