Sweet Chili Tofu Kebabs with Melon and Peppers
These kebabs can be grilled or baked and are a great addition to a summer barbecue.
/ 350 g package extra firm tofu
/ 60 ml cornstarch
/ 2.5 ml salt
/ 1.25 ml pepper
peeled and cut into 2-inch / 3.25 cm cubes
cut into 1-1/2 inch / 3.25 cm squares
of a small red onion
cut into wedges
/ 80 ml sweet Thai or Chinese chili sauce
/ 15 ml lime juice
minced (or 1/4 teaspoon / 1.25 ml garlic powder)
/ 15 ml minced fresh ginger
or 1 teaspoon / 5 ml dried ginger
/ 1.25 ml ground pepper
/ 15 ml soy sauce
/ 5 ml sesame oil
/ 30 ml warm water
Preheat oven to 400 degrees F /
204 degrees C
. Line a baking sheet with parchment paper.
Cut the tofu in half horizontally and place each half on one half of a clean towel. Cover the tofu with the other half of the towel and press firmly to absorb any excess liquid.
Cut each half of tofu into 15 cubes.
Combine the cornstarch, salt and pepper in a plastic bag. Add the tofu cubes and toss to coat.
Place the tofu on the prepared baking sheet and bake for 15-20 minutes, or until the cubes are lightly browned.
While tofu is baking, prepare the sauce by combining the chili sauce, lime juice, garlic, ginger, pepper, soy sauce, sesame oil and warm water until thoroughly mixed.
When tofu is baked, remove from oven and let cool slightly then prepare skewers.
For each skewer, combine as follows: tofu, pepper, cantaloupe, onion (repeat once) and end with an additional cube of tofu.
Brush the prepared skewers with the chili sauce mixture. Grill lightly until cantaloupe and peppers are slightly softened, or bake in 400 degree F /
204 degrees C
oven for 10 minutes.