Tofu kebabs with peanut sauce
1/2 cup peanut butter
1/2 cup hot water
2 tablespoons soy sauce
2 tablespoons mirin or other sweet white wine
2 teaspoons sesame oil
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
16 cherry tomatoes
16 ounces (1 lb) extra firm tofu cut into 16 one ounce chunks
About 2 large red bell pepper, cut into 1-inch chunks
1 medium zucchini, cut into 16 one-inch chunks
1 lb onion, quartered and cut into chunks
8 medium mushrooms, white or crimini, cleaned.
8 skewers about 6- 8 inches long. If using bamboo skewers soak them in water for 20-30 minutes
Other vegetables may be substituted as desired. Make sure to consider cooking times when choosing vegetables. For example, if using carrot, they must be par cooked before skewering.
Combine the peanut butter, hot water, soy sauce, mirin, sesame oil, red pepper, and minced garlic in a large bowl and stir until the peanut butter is completely combined.
Place the cubed tofu in the sauce and marinate for 20 minutes.
Thread the tofu and vegetables onto the skewers. Use a red pepper cube first and push it back onto the skewer making sure to leave room at the end to hold the skewer. Follow with an onion cube, a zucchini cube, a cherry tomato, and a tofu square. Repeat once so that there are two of everything on each skewer. Finish with a mushroom cap.
Put the skewers in a shallow pan that fits them all comfortably and brush them with peanut sauce.
Start a fire in your grill. When the coals are nice and hot, grill the skewers for 7-10 minutes, turning several times and brushing liberally with the peanut sauce. Drizzle any additional sauce over the skewers just before serving.
These skewers go well with rice or noodles or on a garden salad.