Grilled Vegetable Sticks

Preparation info
  • Serves


    • Difficulty


Appears in
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About

For this tasty kebab-style dish, made with tofu, konnyaku and aubergine, you will need 40 bamboo skewers, soaked in water overnight to prevent them burning when grilled.


  • 1 x 285 g/10¼ oz packet tofu block
  • 1 x 250 g/


  1. Drain the liquid from the tofu packet and wrap the tofu in three layers of kitchen paper. Set a chopping board on top to press out the remaining liquid. Leave for 30 minutes until the excess liquid has been absorbed by the kitchen paper. Cut into eight 7.5 x 2 x 1cm/3 x ¾in slices.
  2. Drain the liquid from the konnyaku. Cut it in half and put in a small pan with e