Tofu Skewers with Vegetable Noodles
|For the vegetables|
|Vegetables||1 Pound (450 Gram, Such As Courgette, Carrot Or Leek)|
|Sesame oil||1 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Light soy sauce||2 Tablespoon|
|For the tofu skewers|
|Crunchy peanut butter||4 Tablespoon|
|Sweet chili sauce||1 Tablespoon|
|Clear honey||2 Teaspoon|
|Creamed coconut||1 Ounce, melted in 4 tbsp boiling water (25 Gram)|
|Smoked tofu||200 Gram, cut into 1.5 centimeter cubes|
1. Using a vegetable peeler, carefully peel off long thin strips of courgette, carrot or leek, then cut into fine 'vegetable noodles'.
2. Heat the grill to medium, in a large bowl, mix together the peanut butter, chilli sauce, honey and creamed coconut to make a glaze. Toss in the tofu pieces to coat well. Thread the tofu on to 4 wooden kebab sticks and put on a foil-lined baking sheet. Grill for 4-5 mins until golden, basting with the glaze and turning frequently.
3. Meanwhile, heat the sesame oil in a large non-stick frying pan or wok, then cook the garlic for 1 min. Add the shredded vegetables, then stir-fry for 2-3 mins until softened. Add the soy sauce and serve with the tofu skewers.