What is it about eating food with your hands? It must be a primal thing but somehow I find that it always tastes better. These tofu vegetable skewers are one such dish that I especially enjoy eating with my hands. While this recipe walks you through the broiler method, these are great cooked on a barbecue, as the smoky flavor really adds to the already tasty skewers.

　　This recipe was excerpted from ‘The Complete Chinese Takeout Cookbook’ by Kwoklyn Wan. Buy the full book on Amazon. Get more recipes for veggie skewers here →

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What you’ll need

　　Chevron

　　Chevron

　　Bamboo Paddle Skewers

　　$9 At Amazon

　　Chile Bean Sauce

　　$11 At Amazon

　　Vegetable Oil

　　$5 At Amazon

　　Tomato Paste

　　$9 At Amazon

　　Granulated Sugar

　　$13 $12 At Amazon

　　Light Soy Sauce

　　$19 At Amazon

　　Medium-Firm Tofu

　　$2 At Weee!

　　

Ingredients

Serves 4

　　2 Tbsp. chili bean sauce

　　2 Tbsp. vegetable oil

　　1 Tbsp. tomato paste

　　1 Tbsp. sugar

　　2 Tbsp. light soy sauce

　　340g (12oz) firm tofu, cut into 1¼ in. cubes

　　6 fresh baby corn, cut in half

　　1 red bell pepper, deseeded and cut into bite-sized cubes

　　

Step 1

If using wooden skewers, it’s a good idea to soak them in warm water for about 10 minutes before cooking to stop them from burning.

　　

Step 2

Combine the chili bean sauce, oil, tomato paste, sugar, and soy sauce in a bowl.

　　

Step 3

Preheat your broiler to medium-high. Thread the tofu, baby corn, and red pepper cubes onto the skewers and brush with the chile bean sauce mixture. I’d recommend 2 skewers per person. Lay on a baking tray and place under the broiler for 8–10 minutes, turning frequently and brushing with more sauce (this will build up a tasty layer).

　　

Step 4

Once browned all over, tender, and covered in sauce, transfer the skewers to a serving plate.

　　Excerpted with permission from The Complete Chinese Takeout Cookbook by Kwoklyn Wan. Published by Quadrille Publishing, September 2022. Buy the full book from Amazon or Quadrille Publishing.