Tofu Kebabs with Indonesian Peanut Sauce

Name: Tofu Kebabs with Indonesian Peanut Sauce
Prep time: 30 min
Total time: 8 h 35 min
Yield: Makes 8 kebabs
Cuisine: Indonesian
Ingredients: 16 cherry tomatoes; ¼ cup tamari or soy sauce; 2 pounds extra-firm tofu, pressed (see Tips) and cut into 1-inch cubes; 2 tablespoons peanut oil or other vegetable oil; 1 large green bell pepper, cut into 1-inch chunks; ¾ cup Indonesian Peanut Sauce; 2 teaspoons toasted sesame oil; 1 tablespoon rice vinegar; 1 tablespoon finely chopped cilantro; Oil for coating grill grate

Preparation info

Makes
8
kebabs

Difficulty
Easy
Ready in
9 hr

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

Everyone from vegetarians to steak lovers seems to like this recipe. The tofu is cooked twice to firm it up and give it a nice crust: First it’s stir-fried and then it’s grilled. The stir-frying can be done a day or two ahead, so when it comes time to grill, all you have to do is put the kebabs on the grill and baste them with sauce.

Ingredients

2 tablespoons peanut oil or other vegetable oil
2 pounds extra-firm tofu, pressed (see Tips) a

Method

Directions

Heat the peanut oil in a wok or large, nonstick skillet over medium-high heat. When hot, add the tofu and toss to coat it with oil. Cook, flipping the pieces every couple of minutes, until lightly golden all over, about 15 minutes. (Do this in batches if your pan isn’t big enough to hold the tofu in a single layer.) Remove from the heat and let cool