Oriental Tofu Brochettes

Oriental Tofu Brochettes
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time

Ingredients

Add all
  • 1

    pineapple

  • 1 lb
    (450 g)

    tofu

  • 1

    red onion

  • 4

    coffee mushrooms

  • 4

    cherry tomatoes

  • Sufficient qty. sesame oil

  • 4 Tbsp.
    (60 mL)

    tamari

  • 4 Tbsp.
    (60 mL)

    soya sauce

  • 1 cup
    (250 mL)

    orange juice

  • 1 tsp.
    (5 mL)

    honey

  • 1 Tbsp.
    (15 mL)

    cider vinegar

  • 1 tsp.
    (5 mL)

    chopped fresh ginger

  • 1 tsp.
    (5 mL)

    chopped garlic

  • 1 Tbsp.
    (15 mL)

    corn starch

Preparation

Preheat barbecue to medium heat.

Remove ends and peel of pineapple.

Cut pineapple and tofu into 1 1/2-in. (4 cm) cubes.

Cut onion in two, then cut halves in four.

Thread 1 mushroom on skewer followed by pieces of tofu, pineapple and onion. Finish with a tomato.

Baste brochettes with sesame oil.

Barbecue over moderate heat for 10 minutes, turning frequently.

Meanwhile, simmer remaining ingredients together until sauce thickens.

Cover brochettes with sauce and serve.

Source: Chef José Trottier

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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