Vegetarian Kebobs in a Peanutty Marinade

Ingredients

• 1 block extra-firm tofu (12 oz/350 g)
• ¼ cup (60 ml) peanut butter
• 1 tbsp (15 ml) light miso
• ½-inch (1-cm) piece ginger, peeled and finely grated
• 1 lime for juice
• 2 tsp (10 ml) soy sauce
• 2 tsp (10 ml) hot Asian chili garlic sauce
• 3 tbsp (45 ml) water
• ⅓ small red onion
• 1 yellow pepper
• 4 skewers (metal or pre-soaked wood)
• 2 tbsp (30 ml) each coarsely chopped peanuts and mint
• Lime wedges (optional)

Instructions

1. Generously grease grill and preheat barbecue to medium-high. Place tofu on several layers of paper towel then cover with additional paper towel. Place a plate on top of paper towel, then a heavy object such as a jar of peanut butter, to press out any water from tofu. Let stand 20 minutes.
2. Meanwhile, in a medium bowl, stir peanut butter with miso, ginger, 2 tbsp (30 ml) lime juice from the lime, soy sauce and chili garlic sauce until combined. Whisk in water.
3. Cut tofu into chunks, 1 to 1½ inches (2.5 to 4 cm) in size; they will be rectangular in shape. Add to peanut butter mixture and stir. Cut yellow pepper and onion into pieces about the same size as tofu.
4. Once the grill is nearly preheated, thread tofu, pepper and red onion onto skewers. Barbecue, turning and brushing with any remaining marinade, for a total of 5 to 6 minutes. Serve with lime wedges on a platter sprinkled with peanuts and mint.

Notes