If you’ve never tried my Chinese Char Siu Tofu Kebab Skewers, then now is about time! They’re a perfect addition for the warm summer nights!
This is a recipe I rarely miss out on making during the summertime!
The tender vegetables marinated in the delicious char siu sauce served alongside some garlic bread, and a bowl of salad on the side makes this the perfect addition to any BBQ night.
This recipe focuses heavily on the sauce, which is the star of the show in this recipe, and it is worth the time put in. But even if you do not have the time at hand, you can adjust it to your schedule and still get a fantastic flavourful marinade to serve to your family or guests.
One thing is for sure, serving this recipe will make your guests or family members want to have extra kebab skewers even if they feel full already because it is simply that tasty! The best part of this recipe is that it has no artificial colouring, which most BBQs marinades are made from (especially if you don’t make your own from scratch and buy them from the supermarket)
But I wanted to bring in the fantastic flavour and mix it with the vibrating colours you can get naturally with the right ingredients (Psst.. you only need 11 ingredients to make this marinade)
So there you have it! A simple, wholesome home-cooked yet flavourful meal you can happily serve and repeat – whether it’s summer or not!
WHAT YOU NEED TO MAKE CHAR SIU MARINADE
The colourful and super simple marinade sauce can be finished in less than 15 minutes.
But to get the most out of the flavours, I’d suggest you make the marinade and let your veggies or ingredients soak up the marinade for as long as you can (2 hours or the whole night in the fridge) in preparation for your dinner party.
The trick to making this into the best possible marinade is to follow the recipe to a T and let it rest for as long as you have time before actually serving it.
Whether this is your first time making a marinade or experienced in the kitchen, this is super simple to make, and I know it will be a new favourite addition to your dinner parties.
I’ve made this recipe several times myself for my BBQ nights, and I have also tried and tested which vegetables the marinade best complement the flavours and which vegetables soak up the sauce the best.
So I would suggest you, especially if you’re plant-based, soak up the marinade with ingredients such as firm tofu, mushrooms or even tempeh if you’d like.
No matter what ingredients you choose to soak it up with, you will get a fantastic experience out of it, and it is 100% up to you to test and add your favourite ingredients, as I can’t think of any ingredients this marinade wouldn’t compliment and taste delicious with.
As you can see from the photos, I added both a salad on the side and primarily used tofu to soak up the flavours of the marinade, and it was incredibly delicious and probably one of my favourite combinations I’ve tried so far! (Who’s mouth is already watering by the thought of this?)
But another incredible addition to this would have been serving this marinade with some garlic bread.
Vegan Chinese Char Siu Tofu Kebab Skewers ingredients
- Hoisin sauce
- Soy sauce
- Maple syrup
- Chinese Shaoxing Wine or rice vinegar
- 5 Spice
- Sesame Oil
- Brown sugar
- Liquid smoke *optional*
HOW TO MAKE VEGAN CHINESE CHAR SIU TOFU KEBAB SKEWERS
Char Siu Tofu Kebab Skewers
- Combine all the ingredients in a large bowl and mix until well combined.
- Add any vegetables, tofu or other ingredients that allows the sauce to be soaked up.
- Let the soaked vegetables or tofu marinate in the sauce for approximately 1 hour > a whole night (if it is for preparation day before) in the fridge. The longer you give the tofu or vegetable time to soak up the sauce, the better result.
- Keep any extra sauce for the next day when you will cook them to cook your vegetables on a saucepan. You can add extra sauce at the bottom of the pan and cook your tofu and vegetables in it for extra caramelised sweet and sour flavour.
- Cook and enjoy!
How To Store Any Leftovers From This Recipe
If you find any leftovers from this recipe, you can save the sauce for up to a week and still use it to marinate any other veggies. If you did use tofu, I’d say 3 – 5 days top in the fridge once already opened and soaked in the marinade. Otherwise, if used with vegetables, you can still store this for up to 5 or 7 days.
WHY I LOVE THIS RECIPE
- The perfect flavour for a BBQ night.
- Super delicious
- Lovely balance of sweet and sour flavour
- Chinese cuisine is one of my faves!
- A straightforward method used to create this recipe
I hope you will enjoy this recipe as much as I did creating, sharing and eating it.
More Recipes To Try
Did you make this recipe?
If you try this tofu katsu curry, please leave a comment and let me know how much you enjoyed it! You can also tag Vegan_Boards on Instagram!