1/2 pound kabocha squash, cut into 1-inch chunks and boiled 5 minutes
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 zucchini, sliced 1 inch thick
1 yellow zucchini, sliced 1 inch thick
4 cherry tomatoes
Carrot and Ginger Sauce
Method :
In a medium-sized bowl, combine the soy sauce, mirin, garlic, and pepper, add the tofu. Marinate for 30 minutes.
In a large nonstick pan, sauté each vegetable (except the tomatoes) separately until brightly colored and partially cooked. Drain the tofu and saute.
Thread the vegetables and tofu with the tomatoes onto bamboo skewers and grill until tender but not overcooked. Serve with the carrot and ginger sauce.
If you do not have access to a grill, the skewers can be placed under an oven broiler.
Serves 4
Serve these over rice or Kashe. Orzo with Lemon and Herbs would go particularly well.
