Barbecue Vegetable and Tofu Kebabs

A nice Asian-marinated barbecue dish with a peanut dipping sauce. Prep time does not include 30-minute marinating time.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1  lb firm tofu, cubed
• 1  red bell pepper, cubed
• 3  zucchini, thickly sliced
• 4  small red onions, cut into quarters
• 10  ounces button mushrooms, cut into quarters (or halves if small)
• 1⁄2 cup tamari
• 1⁄2 cup  sesame oil
•  fresh ginger (1-inch piece)
• 1⁄2 cup honey

• Peanut Sauce

• 1  tablespoon  sesame oil
• 1  small onion, finely chopped
• 1  garlic clove, crushed
• 2  teaspoons  chili paste
• 1  cup peanut butter (smooth)
• 1  cup coconut milk
• 1  tablespoon brown sugar
• 1  tablespoon tamari
• 1  tablespoon fresh lemon juice
• 1⁄4 cup peanuts, roasted and chopped
• 1⁄4 cup sesame seeds, toasted

Directions

1. Soak 12 bamboo skewers in water for 2 hours. Thread the tofu, red pepper, zucchini, onions and mushrooms alternately onto the skewers. Lay out in a large flat dish.
2. Combine the tamari, oil, ginger and honey in a non-metallic bowl. Pour over the kebabs. Leave for 30 minutes. Cook on a hot barbecue or in a chargrill pan, basting and turning, for 10-15 minutes, or until tender. Remove and keep warm.
3. To make peanut sauce, heat the oil in a large frying pan over medium heat and cook the onion, garlic, and chili paste for 1-2 minutes, or until the onion is soft. Reduce the heat, add the peanut butter, coconut milk, sugar, tamari and lemon juice and stir. Bring to a boil, then reduce the heat and simmer for 10 minutes, or until just thick. Stir in the peanuts. If the sauce is too thick, add water. Serve with the kebabs, sprinkled with sesame seeds.