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BBQ Tofu Kebabs with Peanut Sauce

Published on 13 Dec 2014 |
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A few days back, I road-tested our new barbecue with a vegetarian meal inspired by Québec’s Coup de Pouce magazine. Think Canadian Living, in French.

The first post in the series featured BBQ Vegetable Pizza with Tapenade on naan bread. Here’s the other main I served that day: Tofu kebabs which Junior devoured. He even nibbled the mushrooms, a feat of unheard proportions.

Yes, all other veggies were ignored but who’s minding at this point? Not this mom. Here’s hoping you have as much success with your brood, or adult tastebuds.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4
BBQ Tofu Kebabs with Peanut Sauce

Ingredients

  • Peanut Sauce:
  • 125 ml (1/2 cup) creamy peanut butter (I use natural organic butter)
  • 125 ml (1/2 cup) hot water
  • 60 ml (1/4 cup) soy sauce
  • 30 ml (2 tbsp) ketchup (mixed with sriracha for adults?)
  • 30 ml (2 tbsp) fresh lemon juice
  • 2 garlic cloves, minced
  • *
  • Tofu Kebabs:
  • 1 package (350 g) extra-firm tofu
  • 500 ml (2 cups) snowpeas
  • 500 ml (2 cups) cherry tomatoes
  • 500 ml (2 cups) small mushrooms
  • 30 ml (2 tbsp) olive oil
  • 2 sliced scallions
  • salt and pepper

Instructions

  • 1. In a bowl, whisk together peanut butter, water, soy sauce, ketchup, lemon juice and garlic. Set 180 ml (3/4 cup) aside.
  • 2. For tofu kebabs ••• Sponge dry tofu with paper towel. Cut into cubes, add to remaining peanut sauce and marinate 10 minutes. Slide on metal skewers or woodens skewers previously soaked in water for 20 minutes.
  • 3. In another bowl, combine snowpeas, tomatoes, mushrooms, oil, salt and pepper. Make kebabs using metal or wooden skewers.
  • 4. Preheat barbecue on medium-high and oil grate. Place kebabs, cover and grill 10 minutes or until tofu is golden and vegetables tender-crisp. Turn once haflway through.
  • 5. To serve, drizzle kebags with reserved peanut sauce and garnish with scallions.

Instructions

  • 1. In a bowl, whisk together peanut butter, water, soy sauce, ketchup, lemon juice and garlic. Set 180 ml (3/4 cup) aside.
  • 2. For tofu kebabs ••• Sponge dry tofu with paper towel. Cut into cubes, add to remaining peanut sauce and marinate 10 minutes. Slide on metal skewers or woodens skewers previously soaked in water for 20 minutes.
  • 3. In another bowl, combine snowpeas, tomatoes, mushrooms, oil, salt and pepper. Make kebabs using metal or wooden skewers.
  • 4. Preheat barbecue on medium-high and oil grate. Place kebabs, cover and grill 10 minutes or until tofu is golden and vegetables tender-crisp. Turn once haflway through.
  • 5. To serve, drizzle kebags with reserved peanut sauce and garnish with scallions.
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