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Kung Pao Peanut Veggie Kabobs

I had some Kung Pao Sauce and some Peanut Sauce leftover so I combined them and made an incredible sauce to marinade the veggie kabobs. I served them with some brown basmati rice.

  • Kung Pao Sauce (about 2/3 c)
  • Peanut Sauce (about 2/3 c)
  • Vegetable Stock – to dilute sauce (about 1/2 c)
  • 1 medium zucchini, sliced 1/2 inch coins
  • 1 medium yellow squash, sliced 1/2 inch coins
  • 16 oz Cremini mushrooms
  • 1 package extra firm tofu, cut into 1 1/2 inch cubes

Combine all of the ingredients into a gallon size ziplock bag. Add enough Vegetable Stock to dilute the combined Kung Pao and Peanut Sauce to coat the veggies and tofu.

Let veggies marinade for about 1 hour; turning bag over periodically to coat the veggies.

Thread veggies onto skewers. Grill until the veggies are tender.

Serve. Eat. Enjoy.

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