Baked Five Spice Tofu Kebabs with Ginger and Tahini Noodles

Nutrition per serving

Calories910 kcal
Protein43.7 g
Carbs131.2 g
Fats27 g
Saturated Fat5 g
Monounsaturated Fat10.3 g
Polyunsaturated Fat9.4 g
Sugars30.8 g
Fiber10.9 g
Sodium914 mg

Ingredients

Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari)
Red Onion
Green Bell Pepper (capsicum)
Button Mushrooms
Five Spice Powder
Ginger
Lime
Green Onions/Spring Onions or Scallions (including tops and bulb)
Red Chilli Pepper
Vinegar, Rice
Honey
Egg Noodles
Olive Oil
Soy Sauce (tamari)
Apricot and Ginger Chutney
1. Preheat the oven to 220 C (428 F)

2. Soak the skewers in cold water to prevent them from burning

3. Drain/chop the tofu into 2cm cubes

4. Peel/chop the red onion into 2 pieces

5. Remove the core/chop the pepper into 2cm pieces

6. Chop the mushrooms in half

7. Peel/chop the ginger

8. Zest/juice a quarter of a lime

9. Finely slice the spring onion

10. Remove the seeds/finely dice the chili

11. To make the marinade, in a bowl, mix together, the Chinese 5 spice, chutney and half the soy sauce. Add the tofu, gently mix to coat and set aside for 5 minutes to marinade.

12. Transfer the tofu to another bowl and add the onion, pepper and mushrooms to the marinade and mix to coat.

13. Remove the skewers from the water, and start to thread, starting with the tofu, pepper, onion, then tofu, mushrooms, etc. Layer the skewers onto a baking tray and cook in the oven for about 20 minutes until cooked. Turn the skewers once halfway through cooking time.

14. Meanwhile, to make the dressing for the noodles, in a bowl, whisk together, the ginger, lime juice, lime zest, spring onion, chili to your taste/heat with the remaining soy sauce, honey, tahini, rice vinegar and a tsp of olive oil.

15. Cook the noodles in a pot of lightly salted boiling water for 4 minutes, drain and add to the bowl with the dressing. Mix well to coat the noodles.

16. Serve the noodles in a bowl with the skewers on top