Quite a while ago I got a cookbook from the library called The Food of Vietnam. I have heard multiple people praise Vietnamese cuisine, and wanted to know exactly what defines this popular cooking catagory. To my dismay, there were only a couple of vegetarian dishes in the whole book, but there were several that looked like it would be easy to adapt, replacing the meat with tofu or something.
In this round of the kabobs, I used button mushrooms and onion along with the tofu, and served with bean sprouts, fresh basil leaves, and ketchup and bbq sauce for dipping sauces. So, I think it's safe to say that this dish is not vietnamese, but tastes good all the same- M agreed! Honestly, I love kabobs. They are fun to make, fun to eat, and fun to say. And look so pretty, too.
Oh, funny thing about the ketchup/bbq sauce. M and I used it to stick the basil leaves to the tofu and veggies. It works!
Tofu and Veggie Kabobs
Inspired by The Food of Vietnam
1 lb tofu, pressed and cut into sizable chuncks
1 large clove garlic, minced
1 tbsp miso paste
1/2 tsp liquid smoke
3 tbsp bbq sauce
5 tbsp soy sauce
3 tbsp rive vinegar
Pinch of dried chili flakes
Grilling veggies, like mushrooms, bell pepper, and onion
Fresh herbs like basil and cilantro
Mix together the first set of ingredients minus the tofu, and then add the tofu and the other grilling veggies. Marinade for 1-2 hours.
Preheat the grill for medium high. Skewer the tofu and veggies on kabob sticks, and grill for about 10 minutes on foil coated with non-stick spray, until, well, they are grilled.
Serve on a plate with the rest of the ingredients as garnishes.