The sweet sour rhubarb chutney tasted great with the crispy tofu kabobs.
Serving Size: 4
for the marinade:
for the crispy batter:
for the rhubarb chutney:
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.
We enjoyed these tasty kabobs with asparagus pilaf.
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