Sesame Tofu Kebabs
Prep time
Cook time
Total time
Sesame Tofu Kebabs are marinated in a delicious tahini dressing & served with a Tahini Asian Slaw. Serve in a lettuce wrap for a great vegan appetiser!
Author: Tales From The Kitchen Shed
Recipe type: Vegan
Cuisine: BBQ
Serves: 6 standard or 12 small
Ingredients
Tahini Dressing (for marinade & Asian Slaw)
- 4 tablespoons (1/4 cup) tahini paste
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 4 tablespoons (1/4 cup) rice wine (I used Shaoxing)
- 4 tablespoons (1/4 cup) water
- Juice of 1 lime
- 2 cloves garlic - crushed
- 2 teaspoons honey
- 2 teaspoons grated ginger
- 2 tablespoons sesame seeds
- Optional: ½ teaspoon chilli flakes
Kebabs
- 400 g (14 oz) firm tofu (I used a smoked tofu) cut into 2 cm chunks
- 12 small chestnut mushrooms sliced in half
Slaw vegetables:
- ½ small white cabbage shredded
- 1 red onion, halved and finely sliced
- 2 carrots julienned or grated
Instructions
- You will need 6 or 12 skewers.
Dressing & marinade:
- Whisk the Tahini dressing ingredients until incorporated.
- Place tofu chunks and mushroom halves into a bowl and carefully toss with 4 tablespoons of tahini dressing. Set aside for 15 minutes or so to marinate.
Make your Tahini Asian Slaw:
- Pour 6 tablespoons of the tahini dressing over your slaw vegetables.
- Mix well and refrigerate until required.
Assemble your skewers:
- Thread 4 to 6 pieces of tofu and mushroom on to a skewer, don't thread the chunks too closely together.
Cook your tofu kebabs:
- Spray with a cooking spray before cooking on a preheated griddle or BBQ for about 6 to 8 minutes, browning on all sides until golden brown.
- Remove from the BBQ or griddle and leave to cool down a little for about 5 minutes (otherwise the kebabs will wilt the lettuce)
- Serve in a lettuce wrap on a bed of Tahini Asian Slaw and sprinkle with extra sesame seeds.
Notes
Use a firm tofu.
Use lettuce leaves (such as Little Gem or Romaine) which can hold the kebab & slaw.
Total time doesn't include marinating time.
Don't forget to soak wooden skewers in water for 30 minutes before use.
Use lettuce leaves (such as Little Gem or Romaine) which can hold the kebab & slaw.
Total time doesn't include marinating time.
Don't forget to soak wooden skewers in water for 30 minutes before use.
Recipe by Tales From The Kitchen Shed at https://www.talesfromthekitchenshed.com/2016/07/sesame-tofu-kebabs/