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.
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.
- 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
- 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
- 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).
- In a large bowl, prepare marinade by stirring together all ingredients until smooth.
- Toss tofu and onion slices in marinade and let rest while pan is heating.
- Heat grill pan over medium heat with a bit of oil in the bottom – alternatively, you can use a standard grill.
- 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.
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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