Thai Lemongrass Tofu Skewers
From: Vegetarian TimesPressing and draining tofu before marinating it gives it a chewy texture that goes well with barbecue flavors.
Ingredients
16 ounces extra-firm tofu
1 stick lemongrass, peeled and chopped
1 shallot, finely chopped
2 teaspoons minced fresh ginger
1/3 cup low-sodium soy sauce
1/3 cup fresh lime juice
1/4 cup light brown sugar
1 tablespoon toasted sesame oil
5 green onions, trimmed, each cut into 4 batons
20 snap peas
16 Boston lettuce leaf cups
1/2 cup loosely packed mint leaves
1/4 cup dry-roasted peanuts, chopped
Directions
1. Drain tofu between 2 cutting boards set on angle over sink, 1 hour. Cut into 16 cubes.
2. Puree lemongrass, shallot, and ginger to paste in food processor. Whisk together soy sauce, lime juice, brown sugar, sesame oil, and 2 tablespoons water in bowl. Transfer half of soy sauce mixture to bowl for dipping sauce. Add lemongrass mixture to remaining soy sauce mixture.
3. Toss together tofu, green onions, snap peas, and lemongrass-soy sauce mixture, and marinate 30 minutes.
4. Oil grill grates, and preheat grill to medium. Thread 4 tofu cubes, 5 green onions, and 5 snap peas onto each of 4 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 with lettuce; garnish with mint, peanuts, and sauce.
Nutrition Facts
Calories 281, Total Fat 14 g, Saturated Fat 2 g, Sodium 603 mg, Carbohydrate 26 g, Fiber 4 g, Protein 16 g, Sugars 16 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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