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Crispy Tofu Kabobs with Rhubarb Chutney

The sweet sour rhubarb chutney tasted great with the crispy tofu kabobs.

The sweet sour rhubarb chutney tasted great with the crispy tofu kabobs. (Harald Walker)

Serving Size: 4

Ingredients:

  • 1 lb. tofu

for the marinade:

  • 1/4 cup tamari or soy sauce
  • 1/4 cup water to thin the marinade
  • 1 lime or lemon
  • pinch salt
  • pinch garlic powder
  • pinch ginger powder

for the crispy batter:

  • 2/3-1 cup flour, separated
  • 1-1&1/2 cups panko bread crumbs
  • light vegetable oil of frying

for the rhubarb chutney:

  • 1 onion, chopped
  • 1 tablespoon vegetable oil
  • 3-4 stalks rhubarb, chopped
  • 1/4 cup raisins
  • 1 jalapeno minced or dash of cayenne
  • 1/4 cup apple cider vinegar
  • 3 tablespoons brown sugar
  • pinch salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1 teaspoon ginger

The sweet sour rhubarb chutney tasted great with the crispy tofu kabobs. (Harald Walker)

Directions:

Mix the marinade and place in a large flat baking dish.
Slice the tofu in long fingers, or in large square cubes.
Lay the tofu pieces in the marinade and allow to soak for at least 1 hour, turning from time to time so that each side becomes colored and evenly soaks the flavors.

to make the rhubarb chutney:
Saute the onion in the oil.
Add the copped rhubarb and if using the jalapeno and allow to saute until it begins to soften.
Add the vinegar, brown sugar, raisins and spices.
Mix well, and allow to gently boil.
Reduce to a simmer until the liquid has evaporated and the rhubarb is a thick mass.

to make the crispy tofu kabobs:
Spread 1/2 cup of dry flour on a large plate.
Put 1/2 cup of flour in a shallow bowl and add enough water to form a thin paste.
Place the panko in a 3rd shallow bowl.
Dredge each marinated tofu piece through the flour, evenly coating each piece.
Then dredge each piece through the flour ”paste”.
Finally dredge each piece though the panko, so that each side is covered with bread crumbs.

Heat a large frying pan with vegetable oil and lightly brown each side of the tofu pieces.
When golden, remove from the oil, drain and place on wooden skewers.
Serve the tofu kabobs with the rhubarb chutney.

Notes:

We enjoyed these tasty kabobs with asparagus pilaf.

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Author: Chris Walker. This entry was posted on Wednesday, May 18th, 2011 at 8:03 pm. It is filed under Main Dishes, Rhubarb, Tofu. You can follow any responses to this entry through the RSS 2.0 feed.
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18 Responses to “Crispy Tofu Kabobs with Rhubarb Chutney”

  1. thatdamnvegan says:
    May 18, 2011 at 11:30 pm

    This recipe is so fun! I can’t wait to make these for my next party :)

  2. Chris says:
    May 19, 2011 at 9:05 am

    Hi Thatdamnvegan,
    :-) thank you for your comment. Yes, these did turn out really well..although …you need to take time to prepare them. Do marinate the tofu, it makes a difference…and the Panko make a nice crispy crust. The rhubarb chutney was great, but of course, you can use a bar-b-que sauce, or even a store bought vegan Thai sweet sour sauce. They all work well. I look forward to your having fun with them at your next party :-)

  3. Vic (The Life) says:
    May 19, 2011 at 4:33 pm

    Wow! That looks great!

  4. Chris says:
    May 19, 2011 at 5:11 pm

    Hi Vic :-) Thank you for your nice comment :-)
    They were really nice…and yummy with the rhubarb chutney too… I hope you give them a try and enjoy.

  5. kathy says:
    May 19, 2011 at 6:35 pm

    tofu .. on a stick … LOVE it

  6. Chris says:
    May 19, 2011 at 6:58 pm

    :-) Hi Kathy, :-) thank you for your comment. Yes, they were fun, as well as tasty. I hope you give em a try and have fun as well as enjoying the taste.

  7. Michelle says:
    May 20, 2011 at 12:49 am

    These look so good. Do you think I could use frozen rhubarb….its been hard yo find at times

  8. Chris says:
    May 22, 2011 at 7:33 pm

    Hi Michelle,
    Thank you for your comment.Yes, of course..frozen rhubarb is fine. I’m sorry it’s hard for you to get. It’s soo easy to grow, we have 4 big plants in our gardens…so lots of rhubarb..enough to give away even.I hope you try he recipe,it’s very tasty.

  9. Michelle says:
    May 22, 2011 at 8:38 pm

    Found some..score …so I will make this week. ? Do you peel your rhubarb. I make this rhubarb strawberry applesauce and it was recommended to peel it. Also tofu firm? I just started to really cook tofu a few months ago

  10. Chris says:
    May 22, 2011 at 8:58 pm

    Hi Michelle,
    Yea, I’m glad you could get some.
    Hmm..a good question… it depends… as the rhubarb grows…if it is hot and dry, it gets “rib-y and wood-y” like old celery…if that is the case..then I’d peel it. But..if the staks are thick and full, and “juicy” then I wouldn’t …or..as you are cutting it…if a sting of the outer peel comes off.then..discard it..as it might be stringy. Here where I live they say don’t pick the rhubarb after mid-summer’s night (June 21) as after then the rhubarb becomes woody and stringy, and…it needs to grow for it’s own strength…for the next year.
    I would use the firm-er tofu if you can get it. Again, where we live…I’m happy to find any tofu, so make do with what can ge. But..if I had a choice…for this recipe, I’d use the firm.

  11. Mismatched Magic « Eating Abroad says:
    May 23, 2011 at 11:08 pm

    [...] past week, a good looking recipe for Crispy Tofu Kabobs with Rhubarb Chutney was posted on one of my favorite recipe blogs, [...]

  12. Michelle says:
    May 25, 2011 at 4:37 am

    Made these tonight….turned out great! Husband loved them too… .(didn’t have sticks tho lol) thanks for recipe

  13. Chris says:
    May 25, 2011 at 9:45 am

    Hi Michelle, Thank you for your comment. I’m so glad you-all enjoyed them. Once you get use to doing them, t’s easy and actually..fairly quick to make too. Just a bit messy in the process- at least with me..The Panko makes a difference as it’s so nice an crispy. I’m glad you all enjoyed them.

  14. Sara (The Veggie-Eco Life) says:
    May 31, 2011 at 3:02 pm

    This look friggilicious! An original way to use rhubarb :)

  15. Chris says:
    May 31, 2011 at 3:19 pm

    Hi Sara, This was really great. Oh, and that reminds me I need to harvest more rhubarb. Yes, rhubarb chutney is very nice, it makes a good barbecue sauce also. You can us any other sauce with the tofu kabobs but this was really yum and I will be doing it again soon. I hope you give it a try.

  16. Caroline Foster says:
    June 1, 2011 at 11:18 pm

    I just made these and they are absolutely delicious! This recipe is what we like to call “a keeper!”

    Thank you!

    Caroline

  17. Chris says:
    June 1, 2011 at 11:24 pm

    Hi Caroline, How nice to hear from you,thank you for your comment. I’m glad you all enjoyed them, we did too. And yes, I agree the recipe is a “keeper”…and a “do more often-er” too :-)

  18. Andrew says:
    January 13, 2012 at 2:43 pm

    Thanks! Enjoyed it. Only thing was the tofu i think might be tastier and less tofu-ish if cut into like “nugget” size.

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