Considering the sun is shining as if it were June, and that we are on
holiday, today I made a yummy holiday lunch!
Served with steamed bok choi and brown rice with toasted nori seaweed, these
tofu kebabs are delicious and easy to make.
We bought firm tofu (about 400 grams) and cut it into cubes. You can use
tofu found in organic or Asian shops; I prefer always the organic version.
1) Prepare a marinade with 1 tablespoon grated ginger, 4 tablespoon tamari o
shoyu (absolutely not the cheap soy sauce from the corner shop!), 3 garlic
cloves, 2 tablespoon umeboshi vinegar, 2 tablespoon apple juice, 2 fresh red
chillies. Blend all the ingredients to a smooth texture.
I went jogging and left the tofu in the marinade for about one hour,
obviously the longer you leave it for the tastier the result.
2) Bake for 30 minutes (180°C) in a baking tray, till brown on both sides. Set aside to cool.
3) Assemble the kebabs alternating a cube of cucumber and one of tofu.
Serve with a coconut sauce:
Ingredients:
1/2 cup dark tahini (sesame paste)
1/2 cup coconut milk
1 fresh red chillie
2 tablespoons tamari
1 clove garlic
Blend until smooth.
Feel on holiday.
Today I played the last CD I bought, from Busdriver an excellent Hip Hop Album, with some incredibly catching rhymes, this has been a tasty Easter, I think this is a good candidate for album of the year...
3 comments:
Those sound lovely, especially the tahini - coconut sauce - very nice idea.
What's "tamari" in italian? "tamarindo"?
mhhh no tamari is just soy sauce but the real thing that you can buy in the health shops. Tamari is traditionally made by fermenting soya beans, while often the cheap thing is coloured with caramel.
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