Pumpkin (Squash) and Tofu Skewers

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Pumpkin (Squash) and Tofu Skewers

 

 

600 g (21 oz) butternut pumpkin (squash), peeled, cubed, steamed

500 g (17 1/2 oz) firm tofu, drained, cubed

one 200 g (7 oz) red capsicum (bell pepper), cut into 2 cm (3/4 " )

pieces

8 teaspoons peanut oil

3 cm (1 1/4 " ) piece fresh ginger, peeled, finely grated

8 teaspoons sesame seeds, toasted

1/2 cup GF soy sauce

1 small red chilli, thinly sliced

 

 

1. Thread pumpkin, tofu and capsicum (bell pepper) onto 8 skewers.

Place in a dish.

 

2. Combine peanut oil and ginger in a jug. Drizzle over skewers, turn

to coat.

 

3. Cook skewers, turning, for 4 to 5 minutes or until pumpkin is

tender and tofu brown.

 

4. Sprinkle with sesame seeds.

 

5. Combine soy sauce and chilli in a bowl. Serve skewers with soy

sauce mixture.

 

 

Serves 4 (8 skewers).