Tofu and vegetable skewers

Tofu and vegetable skewers

From
Izakaya
Makes
8
Photographer
Chris Chen

Ingredients

Quantity Ingredient
100g firm tofu, cut into 2 cm cubes
1 red capsicum, cut into 2 cm pieces
4 asparagus spears, cut into 2 cm lengths
8 bamboo skewers, soaked in water for 30 minutes
1 tablespoon oil
ichimi powder, to serve

Soy and mirin sauce

Quantity Ingredient
60ml japanese soy sauce
2 tablespoons mirin
2 tablespoons sake
1 tablespoon sugar
2 tablespoons cornflour

Method

  1. Thread alternating pieces of tofu, capsicum and asparagus onto the skewers, making sure that the skewers have a similar amount of each ingredient.
  2. Heat a chargrill pan or barbecue hotplate to high and brush with the oil. Cook the skewers for 8 minutes, turning every couple of minutes, until the tofu and vegetables are golden.
  3. While the skewers are cooking, combine the sauce ingredients in a small saucepan and cook, stirring, over high heat for 2–3 minutes, or until thickened.
  4. Brush the sauce over the skewers and sprinkle over some ichimi powder to serve.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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