Barbecue Teriyaki Tofu Kebab Recipe
This recipe is vegan friendly.
8 button mushrooms, halved
2 zucchinis, cut into 2cm pieces
300g firm tofu, cut into 16
200ml teriyaki & roasted garlic marinade
Soak bamboo skewers in water for 20 minutes to avoid burning during cooking.
Thread mushrooms, zucchini and tofu alternately onto bamboo skewers.
Place prepared kebabs into glass dish. Pour teriyaki marinade over kebabs and refrigerate for 20 minutes.
Heat barbeque or grill plate over a medium heat, use a gas barbecue for ultimate control over the temperature. Place kebabs onto hot plate or grill. Turn kebabs to ensure even cooking. Cook for 5-10 minutes. Drizzle kebabs with any remaining marinade and serve with fried rice.