Tofu & aubergine skewers

Total time35 mins

Street food trend veggies: these eggplant and tofu skewers are not only made in no time at all, they can also be modified with other seasonal vegetables. The sauce with Asian mushrooms and Kikkoman Teriyaki Marinade gives the dish its sweet and spicy flavour.

Ingredients

10 portion(s)

Skewers:

1 kg

Japanese eggplant

1 kg

firm tofu, natural

500 ml

Kikkoman Teriyaki Marinade

Wooden skewers

Sauce:

200 g

honey

4 tbsp

rapeseed oil

300 g

shimeji mushrooms, cleaned

30 g

garlic, finely chopped

piece of ginger, finely chopped

To serve:

50 g

chives, finely chopped

40 g

white sesame seeds, roasted

Optional: cooked rice

Preparation

Skewers: Cut tofu and eggplant into equal-sized pieces and leave to steep in Kikkoman Teriyaki Marinade for 15 minutes. Remove from marinade, put on skewers and grill for about 10 minutes, until eggplant is soft. Reserve liquid!

Sauce: Sauté ginger and garlic in oil, then add shimeji mushrooms and fry for 2 minutes. Add honey and marinade and reduce.

To serve: Arrange skewers, pour sauce over and sprinkle with chopped chives and toasted sesame seeds. Serve with rice, if desired.

Recipe-ID: F1024

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