Spicy tofu and mushroom shashlik
- 100 ml light soy sauce
- 1 EL Sambal Oelek
- 80 ml Aceto balsamico
- 4 EL agave syrup
- 2 TL Smoked paprika (Pimentón de la Vera)
- 400 g Smoked tofu
- 1⁄2 red and yellow pepper
- 2 Onions
- 100 g small mushrooms
- 3 Spring onions
- 4 EL Rapeseed oil
- Sea salt , black pepper from the mill
- 800 g Tomatoes in pieces (can)
- Cayenne pepper as desired
- Wooden or metal skewers
45 minutes
- 1.
- For the marinade in a small pot of soy sauce, Mix the sambal oil, balsamic vinegar, agave syrup and smoked paprika and bring to the boil. Cut the tofu into 2 cm cubes and mix with the hot marinade.
- 2.
- Cover and marinate for at least 2 hours.
- 3.
- Wash and core the peppers and remove the white dividers. Cut into 3 cm pieces. Peel the onions and cut into wedges. Clean the mushrooms. Clean and wash the spring onions, cut the white into fine rolls and the green into 4 cm long pieces.
- 4.
- Remove the tofu cubes from the marinade. Put the pepper pieces, onion wedges, mushrooms, green spring onion pieces and tofu cubes alternately on skewers.
- 5.
- Heat the rapeseed oil in a wide pan and fry the skewers vigorously for about 5 minutes. Season with sea salt and pepper. Then remove the skewers.
- 6.
- Briefly sauté the white of the spring onions in the same pan. Deglaze with the tofu marinade. Then stir in the tomatoes and cook for 5 minutes uncovered. Season with sea salt. Add cayenne pepper to taste.
- 7.
- Put the skewers in the pan and heat them in the sauce for 5 minutes.
Leave A Comment