Vegan shaokao skewers – Sichuan-style barbecue
Ingredients
For the shaokao spice
2
ts
cumin
2
ts
chilli flakes
2
ts
Sichuan pepper
0.5
ts
salt
1
ts
fennel seeds
0.5
ts
star anise
0.5
ts
black cardamom
For the Sichuan-style skewers
200
g
vegan shrimps
200
g
tofu, firm
1
Handful
green beans
200
g
seitan
For the Chinese BBQ sauce
2
tb
soy sauce
4
tb
hoisin sauce
5
tb
sweet chilli sauce
3
ts
curry powder
1
ts
agave syrup
1
ts
brown sugar
60
ml
rice wine
Miscellaneous
Wooden or metal skewers
Bao buns, Chinese steamed burger buns
A few salad leaves to serve
Preparation
1. For the marinade, mix all the ingredients together in a bowl.
2. Cube and slice the tofu and seitan. Wash the green beans.
3. Boil the green beans in a pan of water for 2 minutes.
4. Put the tofu cubes with the beans, seitan and shrimps onto skewers.
5. Pour over the marinade and leave to marinate for at least 30 minutes.
6. In the meantime, stir together all the ingredients for the Chinese BBQ sauce.
7. Fry the skewers well on all sides on the barbecue or in a grill pan and sprinkle with the shaokao spice during or after cooking and top with the BBQ sauce.
8. Briefly grill the bao buns and serve together with the skewers and a few lettuce leaves.
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