Recipe: Tofu, Butternut Squash and Brussels Sprout Skewers

TOFU, BUTTERNUT SQUASH AND BRUSSELS SPROUT SKEWERS

"Sweet soy, tamarind paste and chile sauce add sweet and spicy Asian flair to these vegetarian skewers. Serve as a vegetarian starter or as a hearty side."

1/4 cup sweet soy sauce*
1/4 cup tamarind concentrate (paste)*
1 medium garlic clove
1 tablespoon chile garlic sauce
1 teaspoon ground black pepper
1/2 teaspoon ground ginger
2 cups cubed extra-firm tofu (1-inch)
8 brussels sprouts, trimmed and halved
8 pieces cubed butternut squash (1-inch)
1/4 cup water
FOR GARNISH:
1 tablespoon chopped green onion
1 teaspoon sesame seed

Place soy sauce, tamarind paste, garlic, chile sauce, black pepper and ginger in blender; cover. Blend on high speed until smooth.

Place tofu in large resealable plastic bag or baking dish. Add 1/4 cup of the marinade; toss gently to coat well. Refrigerate 20 minutes.

Meanwhile, microwave Brussels sprouts, squash and 1/4 cup water in medium microwavable bowl on HIGH 2 to 3 minutes or just until tender. Drain well.

Thread tofu, Brussels sprouts and squash onto 8 skewers.

Broil or grill over medium heat 2 to 3 minutes per side or until lightly browned and tender, brushing occasionally with 1/4 cup of the remaining marinade.

Sprinkle skewers with green onion and sesame seed. Serve with remaining marinade for dipping.

*Sweet soy sauce, sometimes called kecap manis, is a thick dark sauce typically used in Indonesian and Chinese cooking. It can be found in Asian groceries. To make your own, simmer equal parts soy sauce and brown sugar or molasses until thickened.

**Tamarind concentrate or paste is a thick fruit pulp that is tart, slightly sweet and fruity. It is popular in Indian, Middle Eastern, Asian, African and Latin American cuisines. It is used to flavor dishes, and to make candies, condiments and beverages.

Makes 4 servings
Source: McCormick