3 leeks, trimmed
12 shiitake or button mushrooms
2 tablespoons soy sauce
1 garlic clove, crushed
1/2 teaspoon grated ginger root
1 small red chile, chopped
Grated peel and juice of 1 lime
3 tablespoons mirin
2 teaspoons honey
1/4 cup peanut butter
1 ounce creamed coconut
Cut tofu into 12 cubes and leeks into 12 thick slices. Place in shallow dish with mushrooms. Mix together soy sauce, garlic, ginger, chile, lime peel and juice, mirin, honey and 3 tablespoons water. Pour over tofu mixture. Cover and refrigerate several hours, stirring from time to time.
Onto 4 long or 8 short bamboo skewers, thread the tofu, leeks and mushrooms. In a small pan, put the marinade with the peanut butter and coconut. Heat gently until melted, then stir until thickened. Brush sauce generously over skewers. Place in a baking pan and broil 10 to 12 minutes, turning and brushing with pan juices, until golden and lightly charred. Serve with leftover sauce as a dip.
Makes 2-4 servings.
Adapted from:
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