Sweet soy, tamarind paste and chile sauce add sweet and spicy Asian flair to these vegetarian skewers. Serve as a vegetarian starter or as a hearty side. Photo credit: Joanne Bruno from Eats Well with Others.
20m
PREP TIME
10m
COOK TIME
180
CALORIES
12
INGREDIENTS
Servings: 4
Ingredients
- 1/4 cup sweet soy sauce
- 1/4 cup tamarind concentrate (paste)
- 1 medium garlic clove
- 1 tablespoon chile garlic sauce
- 1 teaspoon McCormick® Pure Ground Black Pepper
- 1/2 teaspoon McCormick® Ground Ginger
- 2 cups cubed extra-firm tofu, (1 inch)
- 8 Brussels sprouts, trimmed and halved
- 8 pieces cubed butternut squash, (1-inch)
- 1/4 cup water
- 1 tablespoon chopped green onion
- 1 teaspoon McCormick® Sesame Seed
INSTRUCTIONS
- 1 Place first 6 ingredients in blender; cover. Blend on high speed until smooth. Place tofu in large resealable plastic bag or baking dish. Add 1/4 cup of the marinade; toss gently to coat well. Refrigerate 20 minutes.
- 2 Meanwhile, microwave Brussels sprouts, squash and water in medium microwavable bowl on HIGH 2 to 3 minutes or just until tender. Drain well. Thread tofu, Brussels sprouts and squash onto 8 skewers.
- 3 Broil or grill over medium heat 2 to 3 minutes per side or until lightly browned and tender, brushing occasionally with 1/4 cup of the remaining marinade. Sprinkle skewers with green onion and sesame seed. Serve with remaining marinade for dipping.
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