Rice Free Classic Tofu Kebabs
Total time1 hr 5 min
Prep time20 min
Cook time15 min
4.6(20)
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Learn more →Ingredients
4 servings
For the kebabs
- 1 block (14 oz) extra-firm tofu
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 medium zucchini, cut into ½-inch rounds
- 1 medium red onion, cut into 1-inch chunks
For the marinade
- 3 tbsp soy sauce
- 2 tbsp olive oil
- 1 tbsp rice vinegar
Chef's tipFor each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned vinegar. - 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, minced
- ½ tsp red pepper flakes
- ¼ tsp black pepper
For serving
- 1 tbsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels, placing a heavy pan or book on top, for at least 30 minutes until most of the surface moisture is gone. Cut the pressed tofu into 1-inch cubes.
- 2
Whisk together the soy sauce, olive oil, rice vinegar, honey, sesame oil, grated ginger, minced garlic, red pepper flakes, and black pepper in a large shallow dish until the honey is fully dissolved.
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