Miso-maple tofu kebabs
By Chatelaine2
PREP TIME
30 min
TOTAL TIME
40 min
Serves
5
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
- 13 g,
- Carbohydrates
- 18 g,
- Fat
- 9 g,
- Fibre
- 3 g,
- Sodium
- 293 mg.
- Excellent source of
- Vitamin C
FILED UNDER: barbecue gluten free grill Vegetarian
