Ruth Richardson, vgourmet, vegan tofu satay

This is from the rebar cookbook. Their recipe is actually eggplant and tofu satay but I don’t love eggplant and so substitute zucchini for it whenever I get the chance. We tried it tonight and it was really good. It would have been better had we started the marinade yesterday but we just aren’t that organized so, instead of 24 hours, it marinated for about 1 hour. Nevertheless it was still awesome and got the thumbs up from Rebekah!

1 tbsp minced lemon zest

2 tbsps miso

3 tsbps fresh lemon juice

1/2 cup soy sauce

2 tsp sesame oil

4 tbsps brown sugar

2 tsp minced ginger

1 tbsp wasabi

1 block extra firm tofu

2 zucchini

8 bamboo sticks

Prepare the glaze by whisking together the first eight ingredients in a small bowl. Set aside for 1 hour, then strain through a sieve to remove the solids. (I must admit I didn’t strain. Why bother?) Next, cut pressed tofu into 1-inch cubes. Arrange them in a single layer in a shallow dish with sides. Pour half of the glaze over the tofu, toss to coat, and marinate in the fridge for at least 1 hour, preferably overnight.

Slice zucchini into 1/2″ thick coins and pour remaining glaze over the zucchini. Toss to coat and let marinate for 30 minutes.

To assemble, pre-heat the grill to 375 degrees. Thread 4 cubes of tofu and 4 half coins of zucchini per skewer, leaving a bit of space between each piece. Reserve glaze for basting. If oven-baking, arrange the skewers on an oiled baking sheet and bake for 20 minutes, or until the zucchini and tofu are golden and cooked through. Halfway through cooking, turn the skewers over and baste. Serve hot and use leftover glaze for dipping.