Recipes, Main courses

Tofu kebab à la plancha

Ingredients

Marinade
  • 2 tablespoons of honey
  • 2 tablespoons of soy sauce
  • 1 tablespoon of grilled sesame oil
  • 1 tablespoon of rice vinegar
  • 1 small teaspoon of sambal oelek
Kebabs
  • 4 Kebab skewers
  • 350g of firm tofu to cut into cubes
  • 12 small white mushrooms
  • 2 yellow peppers
  • 1 courgette
  • Chopped coriander
Accompaniment
  • Salt
  • Ground pepper

Instructions

Marinade

 

Mix all of the ingredients together in a dish.

Add the tofu, mushrooms, peppers and courgette.

Cover and refrigerate for 4 hours or overnight.

 

Kebabs

 

Preheat the plancha to a high heat and add some oil.

Strain the tofu and vegetables. Keep the marinade for the sauce. Alternately add the tofu and vegetable pieces to the skewers. Add pepper.

Reduce the plancha to a medium heat. Put the kebabs onto the plancha and cook them for about 10 minutes, making sure to rotate the skewers at regular intervals to ensure the tofu is well grilled.

In a saucepan, bring the rest of the marinade to the boil. Serve it as sauce. Serve with couscous or rice. Season the kebabs with spring onions and coriander.

TOUT FEU, TOUT RIEFFEL

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Discover our new TOUT FEU, TOUT RIEFFEL serie, through 6 recipes created by Nicolas Rieffel for cooking on the DE BUYER by Le Marquier plancha or on a BBQ!

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Nicolas RIEFFEL

Nicolas Rieffel is a self-taught cook, sommelier and culinary columnist on the Alsatian channel Alsace20. He is known to the general public for having been a candidate for the Masterchef show in 2010 and for having created from 2011 to 2016, Life is a Game, his clothing brand for cooking professionals.

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