Bean Curd and Bell Pepper Kebabs Recipe
 A simple coating of ground, dry-roasted
peanuts pressed onto cubed bean curd provides plenty of additional flavor
along with the bell peppers. Use metal or bamboo skewers for the kebabs -
if you use bamboo, then soak them in cold water for 30 minutes before
using to prevent them from scorching during cooking. The kebabs can also
be cooked on a barbecue, if you like.
Ingredients: (Serves 4)
250 g/9 oz firm bean curd
1/2 cup dry-roasted peanuts
2 red bell peppers
2 green bell peppers
4 tablespoons sweet chili dipping sauce
Method:
1. Pat
the bean curd dry on paper towels and then cut it into small cubes. Grind
the peanuts in a blender or food processor and transfer to a plate. Turn
the bean curd cubes in the nuts to coat.
2.
Preheat the broiler to medium. Halve and seed the bell peppers and cut
them into large chunks. Thread the chunks of bell pepper onto four large
skewers with the bean curd cubes and place on a foil-lined broiler rack.
3. Broil
the kebabs, turning frequently, for 10-12 minutes, or until the bell
peppers and peanuts are beginning to brown. Transfer the kebabs to plates
and serve with the dipping sauce.
Happy Cooking,
Carol |
