A great healthy alternative that is packed with flavour and will have everyone licking their fingers. I like to use 2 skewers and thread the tofu and vegies like ladder rungs. This ensures they don't slip off when grilling.
Place 12 large bamboo skewers in water and set aside.
Combine teriyaki sauce, light soy, kecap manis and honey in a small bowl. Mix well.
Pour the marinade over the cubed tofu making sure to cover all sides. Leave to marinate for at least an hour in the refridgerator.
To build the skewers take two skewers at a time and start with a zucchini as the skin is quite strong. Thread the two skewers into the piece of zucchini leaving about finger space between the two skewers.
Continue with a piece of capsicum then egplant.
Take a piece of tofu and thread it onto the skewers. Reserving the marinade. Repeat the process with vegies and tofu at least three times.
Finish the skewer with a piece of zucchini as well. This recipe will yield at least 6 skewers to serve.
Heat a barbeque grill on medium and make sure the surface is well oiled.
Place the skewers on the hot grill and cook on each side for 2 minutes.
In a hot wok combine the cooked egg noodles with the dark soy and sesame oil. Stir fry for a minute or until heated through and then heap directly onto dinner plates.
Pour the reserved marinade over the skewers after the last side is cooked. marinade will take on a sauce like consistency in less than a minute.
Turn the grill off don't allow marinade to burn. Remove skewers and place on top of the prepared noodles along with any of the sauce.
Garnish with a handful of fried noodles if desired.
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