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Thai Vegetable Tofu Kebabs Recipe
Ingredients:
| Wooden Skewers, soaked in water | |
| Extra firm tofu | |
| Shallot, finely chopped | |
| Ginger, fresh, minced | |
| Thai chili pepper, seeded and minced | |
| Lite soy sauce | |
| (about 3 limes) Lime juice, fresh | |
| Light brown sugar | |
| Toasted sesame oil | |
| Water | |
Marinade: | |
| Stalk lemongrass, chopped and mashed | |
Skewers: | |
| Scallions trimmed, cut into 8 pieces | |
| Small zucchini cut into 8 pieces | |
| Small eggplant cut into 8 pieces | |
| Yellow pepper cut into 8 pieces | |
| Red pepper cut into 8 pieces | |
Serving Suggestions: | |
| Romaine lettuce leaves | |
| Mint leaf sprigs | |
| Cashews, chopped |
Description:
By Chef Elaine R. Cwynar
By Chef Elaine R. Cwynar
Instructions for Thai Vegetable Tofu Kebabs:
- Soak the wooden skewers in water for 30 minutes.
- Drain tofu for 1 hour between two cutting boards set on angle over sink. Dry with paper towel and cut into 16 cubes.
- Chop the shallots, ginger and Thai chili pepper finely to a paste. Whisk together soy sauce, lime juice, brown sugar, sesame oil, and water in bowl. Transfer half of soy sauce mixture to a small bowl for dipping sauce. Add shallot mixture and mashed lemongrass to the rest of the soy mixture. Let sit for 30 minutes.
- Toss the tofu, scallions, zucchini, eggplant, yellow, pepper, red pepper, and lemongrass-soy together sauce mixture, and marinate 30 minutes.
- Oil grill grates, and preheat grill to medium. Thread 2 tofu cubes, and 1 each zucchini, eggplant yellow and red pepper onto each of 8 skewers. Place on grill, close hood, and cook 4 minutes. Turn, close hood, and cook 4 minutes more. Transfer to platter.
- Slide skewer ingredients off onto the romaine lettuce leaves; garnish with mint and cashews.
Nutrition Per Serving:
126 Calories, 5.71g Total Fat, 0.64g Saturated Fat, 5.7g Protein, 15.46g Carbohydrates, 3.12g Fiber, 0mg Cholesterol, 0 Vitamin B12, 105mg Calcium, 2.26mg Iron, 403mg Sodium, 6.78g Sugar
Serving Tips:
Serve with brown basmati or short grain brown rice. Use any other vegetables that grill well, like cherry tomatoes, portabella mushrooms, pineapple chunks, or summer squash.
Serve with brown basmati or short grain brown rice. Use any other vegetables that grill well, like cherry tomatoes, portabella mushrooms, pineapple chunks, or summer squash.
