Vegetable Brochettes with Tofu and Cinnamon

Name: Vegetable Brochettes with Tofu and Cinnamon
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 1 fresh green chile, finely chopped; salt; 2 tablespoons Thai sweet soy sauce; 8-10 white mushrooms; 1-2 cakes firm tofu, cut into 1 inch/2.5 cm square chunks; 1 red (bell) pepper, cut into 1 inch/2.5 cm squares; 1 zucchini, cut into slices of medium thickness; 1 large onion, peeled and cut into wedges; ½ teaspoon coriander powder; 2 tablespoons coriander seeds, toasted and crushed; a pinch of ground cloves; ½ teaspoon white pepper; ½ teaspoon freshly grated nutmeg; ½ teaspoon cinnamon powder; vegetable oil, for frying; 1 inch/2.5 cm piece of fresh gingerroot, peeled and grated; 1 fresh red chile, finely chopped; 4 shallots, peeled and finely chopped; 2 garlic cloves, peeled and finely chopped; ½ cup chicken stock

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Although the sauce is a little fiddly, this is a delicious vegetable dish and worth the trouble.

Ingredients

1 zucchini, cut into slices of medium thickness
1 large onion, peeled and cut into wedges
1 red (bell) pepper, cut into 1 in

Asia
Starter

Method

Blanch the zucchini slices, onion wedges, and bell pepper squares in boiling water for 2 minutes, then remove and drain.

Heat a little vegetable oil in a pan and cook the tofu on all sides until it is golden brown.

To make the sauce, heat some oil in a small pan and stir-fry the garlic, shallots, ginger, and chiles until they have softened.

Add all the other sauce ingred