Tapioca Kabobs
These charred tapioca dumplings, ginger-sesame tofu + cherry tomato shish kabobs are un-GRILL-ievably delicious! They may be served with a variety of dipping sauces and make great appetizers for any indoor or outdoor party!Feel free to share questions or comments below. We love to see renditions – try this recipe and tag @CleanCulinaryCanvas on social media!
Ingredients
- ½ cup tapioca (sabu dhana)
- ½ cup water
- 1 large potato
- ¾ cup peanuts
- ½ cup cilantro, finely chopped
- 2 green chilies, finely chopped
- 2 Tbsp fresh lemon juice (~1 lemon)
- 1 Tbsp fresh ginger, grated
- ½ tsp chili powder
- ½ tsp turmeric powder
- ½ tsp cumin powder
- 1 tsp salt
Instructions
Baked Tapioca Fritters Preparation
- Rinse tapioca (sabu dhana) really well. Soak in water overnight.
- Boil and mash potato.
- Dry roast peanuts over low heat and then cool. Crush using mortar & pestle until pieces are close to the size found in crunchy peanut butter.
- Mix together tapioca, potatoes, peanuts, cilantro, chilis, ginger, chili powder, turmeric, cumin, salt, and fresh lemon juice.
- Shape into ~1 inch round dumplings (vadas). Rubbing a little oil across both palms can help to prevent sticking.
- Preheat oven to 375oF. Place a non-stick pan (taavi) on high heat. Place dumplings onto pan and cook for 1-2 minutes. Flip and cook for an additional 2 minutes. Dumplings will crisp up a bit through this process, yet they will not be fully cooked or crisp all the way around. Remove and allow dumplings to cool to touch.
- Line a baking sheet with parchment paper. Place dumplings onto baking sheet, ensuring they do not touch each other. Bake at 375oF for 25 – 30 minutes or until golden brown.
Tofu and Cherry Tomatoes Preparation
- Drain and cube tofu. (Highly recommend using the Yarkor Tofu Press for this. Check out “Priyanka’s Favorite Things” for review and product details.)
- Wisk together tahini, ginger, and water. Pour over cubed tofu and gently mix until all surfaces of tofu are well coated. Marinade for at least 30 minutes (overnight preferred).
- Preheat oven to 400oF. Line a baking sheet with parchment paper. Place marinated tofu onto baking sheet, ensuring cubes do not touch each other. Bake at 400oF for 25 – 30 minutes or until golden brown.
- Fire-up the grill and cook marinated tofu & cherry tomatoes leaving charred marks as shown in the photo.
Assembly
- Assemble tapioca fritters, tofu, and cherry tomatoes onto skewers. These may be presented on round skewers for added elegance as shown in the photo. (Highly recommend Charcoal Companion Circle Kabob Skewers. Check out “Priyanka’s Favorite Things” for review and product details.)
- Serve with chutneys, ketchup, or any other sauces of choice. A 1:1 mixture of Greek yogurt and classic green / cilantro chutney + Sambal Oelek Chili Sauce is shown in the photo.