• sandrabrandalise


COOKBOOK:  Barbecues & Salads

All in moderation! 

Tofu is one of those foods that has many myths attached. 

It is said that soy foods should not to be eaten daily if you have had a tumour of any sort. Soy contains isoflavones which acts like oestrogen in your body. Breast cancer needs oestrogen to grow so this is where it is believed soy foods could increase the risk of cancers in your body. 

We don’t have too much soy food at home. I rarely cook with tofu and nor do we drink any soy based drinks. Having said that, this tofu skewers recipe was out of this world! These were delicious, easy to make and everything in moderation will not harm you. 

Hope you enjoy


Serves 4-6

8-12 skewer sticks

500g firm tofu

3 tablespoons of soy sauce

2 yellow capsicums, cut into squares

2 red capsicums, cut into squares


10ml sesame oil

3 shallots, chopped 

2 garlic cloves, chopped finely

1 red chilli, remove seeds and chop finely

1 tablespoon of sugar

1 tablespoon of white vinegar

4 tablespoons light soy sauce

5 tablespoons crunchy peanut butter

Place the skewers in a bowl of water, leave in water for 10mins, drain and set aside. This will stop them from burning on the grill.

Cut the tofu into bite sizes, big enough to be pierced with a skewer.  Alternate the capsicum/peppers and tofu on the skewer and set aside. 

In a pan, heat the sesame oil and fry lightly the shallots. 

In a bowl, beat the peanut butter, white vinegar, soy sauce,sugar. Add the shallots, garlic & chilli. Combine well. 

Brush the skewers with peanut butter / satay sauce. Place them on a hot plate on the grill ( I did try the BBQ grill plate but I found it difficult to turn them) and grill for approx 10mins or until the capsicum looks like its softening and picking up colour. 

Remove from grill , ready to serve with a green salad.

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