Grilled Tofu Skewers with Sriracha Sauce

Ingredients

Contains: soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (8 ounce) container extra firm tofu, drained and sliced into large chunks
• 1 zucchini, cut into large chunks
• 1 red bell pepper, cut into large chunks
• 10 large mushrooms
• 2 tablespoons sriracha chili garlic sauce
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 1/4 cup diced onion
• 1 jalapeno pepper, diced
• ground black pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Soak wooden skewers in water for 15 minutes if using them, and preheat a grill or grill pan to medium-high heat.

2. Whisk the sriracha chili garlic sauce, soy sauce, sesame oil, diced onion, diced jalapeno and black pepper to taste in a bowl. Set aside about half of the sauce for serving and brushing.

3. Add the tofu, zucchini, red bell pepper and mushrooms to the bowl with the remaining sauce and toss gently. Let stand for 10 minutes.

4. Thread the tofu, zucchini, bell pepper and mushrooms onto the skewers, alternating the pieces so they sit evenly.

5. Grill the skewers for 3 to 4 minutes per side, brushing with the marinade, until the vegetables are tender and the tofu is golden in spots.

6. Transfer the skewers to plates and serve hot with the reserved sauce for dipping.