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Baby Bok Choy & Sriracha-Marinated Tofu Kebabs

August 31, 2016 by Samuel Warde Leave a Comment

bok choy tofu bbq kebabs

A few days ago we were at our local Asian market picking up some jack fruit for a recipe we’re working on, when all of a sudden we noticed this adorable baby bok choy we just could not resist. We bought a huge bag of it, and we’ve been using it for all sorts of stir-fry and noodle dishes, but these Sriracha-marinated kebabs are easily the best thing we’ve done with them.

We don’t have access to a grill at the moment – we live in a tiny apt on the 5th floor of an enclosed building – so instead we cooked the kebabs on our cast-iron square grill pan, which actually worked out wonderfully. I think we are definitely going to be grilling a lot more on that thing in the future because the flavor was great and it was a lot easier than going outside and firing up a grill.

bbq kebabs bbq kebabs bbq kebabs

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Baby Bok Choy & Sriracha-Marinated Tofu Kebabs

Prep Time: 20 minutes

Cook/Cool Time: 20 minutes

Total Time: 40 minutes

Baby Bok Choy & Sriracha-Marinated Tofu Kebabs

Tofu and onions coated in a Sriracha-marinade and put on a skewer with whole pieces of baby bok choy. Served with a side of sautéed chickpeas and a green salad.

Ingredients

  • 1 block firm tofu, drained and pressed
  • 2 cups baby bok choy, rinsed well (make sure to clean between the leaves)
  • 1 red onion, thickly sliced
  • For the marinade
  • 3 cloves garlic, minced
  • 2 tbsp sriracha
  • 2 tbsp vegan mayo
  • 2 tbsp mustard
  • 1 tsp lemon juice
  • 1/2 tbsp olive oil
  • 1 tsp soy sauce
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp crushed red pepper
  • 2 drops liquid smoke

Instructions

  1. In a shallow dish, soak kebab sticks in water for 20 minutes while preparing the rest of the ingredients (I had to cut mine shorter since I was using a relatively small cast-iron grill pan).
  2. In a large bowl, prepare marinade by stirring together all ingredients until smooth.
  3. Toss tofu and onion slices in marinade and let rest while pan is heating.
  4. Heat grill pan over medium heat with a bit of oil in the bottom – alternatively, you can use a standard grill.
  5. Put tofu, onion and bok choy on kebab sticks and sear on the grill pan or grill, flipping every 5 minutes to get char marks on all sides.

Notes

I served the kebabs with a super simple salad of spinach, pepperoncini's and tomatoes tossed in a light dressing of mustard, lemon juice, pepperoncini juice, olive oil, salt and pepper. I used the rest of the marinade left in the bottom of the bowl to coat 2 cups of chickpeas and then sautéed them for a few minutes until the garlic became fragrant.

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https://veganfoodlover.com/marinated-baby-bok-choy-tofu-kebabs/
© VeganFoodLover.com

Samuel Warde
Samuel Warde

Filed Under: All Recipes, Lunch & Dinner Tagged With: Healthy, Spicy

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