Tofu kebabs (for 4)
500gr tofu, cut into 3cm by 2cm pieces (1cm thick)
4 tbl salt reduced soy sauce
1 tsp cumin powder
1 large tin unsweetened pineapple
2 medium onions
2 medium green capsicums
2 medium red capsicums
Peanut Sauce from Gado Gado recipe
Lay tofu pieces in a flat dish. Mix together the soy sauce and the cumin, pour over the tofu and marinate for 12-24 hours, turning over the tofu pieces once if possible.
Cut the onions into quarters and peel off layers. Cut bite size pieces of the onion, capsicum and pineapple. Thread 12 kebab sticks with onion, green capsicum, tofu, red capsicum and pineapple. Repeat until all the sticks are filled up.
Mix together an additional 1 tbl oil and 2 tbl soy sauce and brush the kebabs. Place on a grilling tray, or on a cake rack placed over a baking dish. Bake in a moderate oven (180degC) for 10 minutes. Turn the kebabs, brush again with the soy sauce mixture, and cook for another 10 minutes.
Serve on rice with peanut sauce.