Vegetable and Tofu Kebabs with Spicy Peanut Sauce

Method

• Slice each cube of tofu in half and lay it out on kitchen paper. Lay kitchen paper on top and place a heavy tray or chopping board on top to remove some of the liquid. Set aside for 20 minutes.
• Divide each half into 4 cubes each. Sprinkle with soya sauce and marinate for 30 minutes. Fry in a hot pan in a little sunflower oil on all sides until golden. Set aside.
• Halve the onions and cut each half into 3 pieces. Cut each courgette into 6 pieces. Halve and deseed the peppers and cut each half into 4 pieces. Wipe the mushrooms clean.
• Place the onion and courgette in a lidded pot with a little water and a pinch of salt. Steam for 3 minutes until a little tender. Set aside. Place the mushrooms and pepper in the lidded pot with a little water and a pinch of salt and steam for 3 minutes. Set aside.
• If using wooden skewers soak in water for 30 minutes to prevent burning when on the barbeque.
• Thread a piece of onion, courgette, pepper, mushroom and 2 cubes of tofu onto a skewer. Repeat until all the vegetables and tofu are used up.
• You should have 12 skewers of vegetables and tofu.
• When the coals are ready brush each skewer with olive oil and place on the grill for 15 minutes each side turning carefully to avoid the tofu falling off.
• For the sauce:
• Place all the ingredients into a food processor and blend until smooth.
• Fill a jug with water and pour into the processor gradually as the sauce is blending.
• Add enough water to make a smooth sauce. Heat sauce before serving.
• Serve the kebabs on cous cous if you want.