Grilled Beancurd Shish Kebabs

In this recipe, the beancurd readily absorbs the marinade and then grills perfectly. This is really an East-West combination, inspired by a wonderful vegetarian restaurant in San Francisco called Greens. Always buy the freshest beancurd. For this recipe you will need the firm variety, as soft beancurd is not suitable for skewering. You can add other vegetables such as small tomatoes, peppers and onions to make real shish kebabs. This is an excellent side dish or makes a perfect starter with drinks.


  • 450 g (1 lb) firm beancurd


  • 3 tablespoons light soy sauce
  • 1 tablespoon sesame paste or peanut butter
  • 1 tablespoon chilli bean sauce
  • 1 tablespoon Chinese white rice
  • vinegar or cider vinegar
  • 1 tablespoon rice wine or dry sherry


Place the beancurd between several layers of kitchen paper with a heavy weight on top, such as a heavy lid. Leave the beancurd to stand for 1 hour.

Mix all the marinade ingredients together in a small bowl. Cut the beancurd into 5 cm (2 in) cubes and add to the marinade. Marinate the cubes for 1 hour, or longer for a stronger flavour, turning them at least once.

Meanwhile, soak some wooden skewers in cold water for 5 minutes. Thread the beancurd cubes on the skewers, taking care to put no more than 3 to 4 on each skewer. Cook the beancurd cubes under the grill or on a barbecue, 2–3 minutes on each side or until brown, basting once with the marinade. Serve with your choice of dipping sauces.