INGREDIENTS
- -200 g of tofu
- -4 carrots a little 'big
- -gomasio
- -oil
- -shoyu
INSTRUCTIONS
- 1 Blanch the diced tofu and carrots in four fingers of salt water.
- 2 Prepare an emulsion made of two tablespoons of oil and one of shoyu.
- 3 Brush the cubes, drain and tucked into skewers alternately. Sprinkle with the gomasio.
- 4 Bake in hot oven for ten minutes and enjoy the skewers still crunchy.