A simple coating of ground, dry-roasted peanuts pressed onto cubed bean curd provides plenty of additional flavor along with the bell peppers. Use metal or bamboo skewers for the kebabs - if you use bamboo, then soak them in cold water for 30 minutes before using to prevent them from scorching during cooking. The kebabs can also be cooked on a barbecue, if you like.
Ingredients: (Serves 4)
250 g/9 oz firm bean curd
1/2 cup dry-roasted peanuts
2 red bell peppers
2 green bell peppers
4 tablespoons sweet chili dipping sauce
Method:
1. Pat the bean curd dry on paper towels and then cut it into small cubes. Grind the peanuts in a blender or food processor and transfer to a plate. Turn the bean curd cubes in the nuts to coat.
2. Preheat the broiler to medium. Halve and seed the bell peppers and cut them into large chunks. Thread the chunks of bell pepper onto four large skewers with the bean curd cubes and place on a foil-lined broiler rack.
3. Broil the kebabs, turning frequently, for 10-12 minutes, or until the bell peppers and peanuts are beginning to brown. Transfer the kebabs to plates and serve with the dipping sauce.
[source from http://www.healthyonlinerecipes.com]
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