250g extra-firm tofu, large chunks
1 zucchini, cut into large chunks
1 red capsicum, cut into large chunks
1 cup button mushrooms, halved
2 tbsp sriracha
¼ cup soy sauce
2 tbsp sesame oil
½ red onion, finely diced
1 jalapeño pepper, finely diced
Salt and pepper
Cos lettuce leaves, to serve
Add sriracha, soy sauce, sesame oil, red onion and jalapeno to a large bowl and whisk to combine. Add the tofu, zucchini and capsicusm and season with salt and pepper.
Marinate for at least 30 minutes in the fridge.
Heat a griddle pan or BBQ over high heat.
Thread tofu and vegetables onto skewers and grill on all sides for about 10 minutes or until browned, basting with the remaining marinade during cooking. Serve on a cos lettuce leaf.