Prep time: 15 min
Cooking time: 10 min
- 4 tbsp Lee Kum Kee Chilli Garlic Sauce
- 2 tbsp Lee Kum Kee Pure Sesame Oil
- 280g firm tofu, cut into 2cm cubes
- 2 courgettes, halved lengthways and cut into 2cm half-moons
- 2 red onions, each cut into 8 wedges
- 28 cherry tomatoes
- 4 pittas
- 60g mixed salad leaves
- 4 tbsp dairy-free yoghurt
- Lee Kum Kee Chiu Chow Chilli Oil, to drizzle
- 1 lemon, cut into wedges (optional)
1. In a small bowl, combine the Lee Kum Kee Chilli Garlic Sauce and Lee Kum Kee Pure Sesame Oil. Randomly skewer the tofu, courgettes, red onions and cherry tomatoes onto 8 skewers. Brush all over with the chilli garlic/sesame oil mixture.
2. Heat a griddle pan (or BBQ) over medium-high heat. Cook the skewers for 7–10 minutes, turning regularly, until the vegetables have softened and are slightly charred. Remove from the griddle. Lightly toast the pittas on the griddle for 1 minute.
3. To serve, place a handful of salad leaves into each pitta. Remove the tofu and vegetables from the skewers and stuff into the pittas. Combine the dairy-free yoghurt with a little Lee Kum Kee Chiu Chow Chilli Oil. Drizzle over the skewers. Serve along with lemon wedges, if desired.
LEE KUM KEE QUICK FACTS
- Oyster sauce was invented by accident. Lee Kum Kee’s founder forgot to put out the fire while cooking oysters and a thick layer of brown paste with a fabulous taste was formed on the wok. This was the birth of oyster sauce.
- The symbolism of the Lee Kum Kee logo represents a “cultural bridge” between East and West, a connection for all those who share a passion for Chinese and Asian food, while the unique purple text represents Lee Kum Kee’s “constant entrepreneurship”.
- Lee Kum Kee is adamant about the quality management philosophy of “100-1=0”. This means they tolerate zero error throughout the whole manufacturing process “from farm to fork”, conveying the message of “quality never compromised”.
- Lee Kum Kee sauces were selected for use on the spacecraft Shenzhou 9, 10 and 11 for their stringent quality standards. In 2015, astronauts brought along Lee Kum Kee Sriracha Mayo to NASA’s International Space Station.
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