Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 1 block (14 oz / 400g) of extra-firm tofu for 30 minutes, then cut it into 1-inch cubes; also chop 1 cup of shiitake mushrooms, 1 red bell pepper, and 0.5 red onion into similar sized pieces, then combine them in a large bowl.

2. 2

   In a separate bowl, whisk together 0.25 cup gluten-free tamari, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon maple syrup, 1 tablespoon grated fresh ginger, 2 cloves minced fresh garlic, 1 teaspoon Chinese five-spice powder, and 0.5 teaspoon red chili flakes to create the marinade, then pour half of this mixture over the prepared tofu and vegetables, stirring gently to coat.

3. 3

   Peel 2 large firm yellow plantains and cut them into 1-inch thick rounds, then add them to the bowl with the marinating tofu and vegetables, ensuring all components are well-coated, and allow them to marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.

4. 4

   Preheat a charcoal grill to medium-high heat, aiming for a consistent temperature of about 375-400 degrees Fahrenheit, ensuring the grill grates are clean and lightly oiled to prevent sticking.

5. 5

   Thread the marinated plantain rounds, tofu cubes, shiitake mushrooms, red bell pepper pieces, and red onion pieces alternately onto 8 wooden or metal skewers, leaving a small space between each component for even cooking.

6. 6

   Place the assembled skewers directly on the preheated charcoal grill and cook for 4-5 minutes per side, brushing occasionally with the remaining marinade, until the plantains are tender and slightly caramelized, and the tofu and vegetables are lightly charred.

7. 7

   Carefully remove the grilled skewers from the heat, arrange them on a serving platter, then sprinkle with 2 tablespoons of chopped scallions and 1 teaspoon of toasted sesame seeds before serving warm.