Miso-maple tofu kebabs
7
- Prep Time30 mins
- Total Time40 mins
- Makes5 servings
Photo, Roberto Caruso.
Ingredients
3 tbsp maple syrup
2 tbsp miso paste
1 tbsp rice vinegar
20 small brussels sprouts
10 radishes
2 113-g pkgs shiitake mushrooms
350-g pkg extra-firm tofu
1 orange bell pepper
1 tbsp sesame oil
Instructions
PREHEAT barbecue to medium. Boil a large pot of water. Soak 10 wooden skewers in warm water for 20 min.
STIR maple syrup with miso paste and rice vinegar in a small bowl until smooth.
BOIL brussels sprouts and radishes, cut in half, in a large saucepan of water until slightly tender, 3 min. Drain well. Pull out and discard stems from shiitake mushrooms. Pat dry and cut a tofu into 1-in. cubes. Cut 1 orange bell pepper into 1-in. pieces. Thread brussels sprouts, radishes, mushrooms, tofu and bell pepper onto skewers. Brush with sesame oil.
OIL grill. Barbecue skewers, lid closed, turning every 2 min, until grill marks form and vegetables are cooked through, about 8 min. Brush with miso-maple sauce.
Nutrition (per serving)
Calories 190, Protein 13g, Carbohydrates 18g, Fat 9g, Fibre 3g, Sodium 293mg.
Excellent source of Vitamin C.