BBQ Tofu Skewers with Vermicelli Salad & Miso Soup

Ingredients

• 300g Firm Tofu
• ½ cup Red onion (large squares)
• ½ cup Brown onion (large squares)
• ½ cup Red Capsicum (large squares)
• 70g vermicelli noodles
• 1 carrot (fine long slices)
• 1 cup bean sprouts (top half)
• ½ lime (¼ garnish ¼ juice)
• 1 Tsp Squid brand fish sauce
• 1 red chilli
• 1 tbsp brown sugar
• 1 tbsp Lee Kum Kee premium Soy Sauce
• 1 packet S & B Tofu miso soup

Method

1. Add vermicelli to boiling water for 4 minutes, stirring frequently. Rinse in cold water to cool.
2. In bowl combine sugar, fish sauce, lime juice, soy sauce, mix well and set aside.
3. Cut tofu into 2cm squares and place onto skewers, alternating tofu, brown onion, red onion, capsicum, then tofu again etc. Cook on chargrill until golden brown.
4. Combine the vermicelli, sprouts, chilli, and carrot with sauce mixture, stir and add to plate, then place skewers on top.
5. Add 160ml boiling water to miso soup mix and serve.

Product used in recipe

• Squid Brand - Fish Sauce
• Lee Kum Kee - Premium Soy Sauce
• S&B - Japanese Instant Tofu Miso Soup