Thai Lemongrass Tofu Skewers Recipes

THAI LEMONGRASS TOFU SKEWERS

Steps:

• Drain tofu and place between two hard objects, such as cutting boards or plates. Angle to drip over the sink. Add a weight to the top, such as a glass or jar. Let sit one hour then cut into 16 cubes.
• Puree lemongrass, shallot and ginger to a paste in a food processor. Whisk together soy sauce, lime juice, brown sugar, sesame oil, and 2 Tbsp water in a bowl. Transfer half of this sauce mixture to a bowl, as it will be the dipping sauce. Add lemongrass paste to the remaining soy mixture and stir to mix.
• Toss together tofu, green onions, snap peas, and lemongrass mixture, and marinate for 30 minutes.
• Oil grill grates and preheat grill to medium.
• Thread 4 tofu cubes, 5 green onions, and 5 snap peas onto each of the 4 skewers.
• Place on grill, close hood and cook 4 minutes, Turn, close the hood and cook 4 minutes more.
• Transfer to a platter. Each person can then slide skewer contents into lettuce cups, add mint, basil, and peanuts to taste. Roll and dip into reserved dipping sauce.

TOFU SKEWERS WITH SATAY SAUCE

Steps:

• Cut the block of tofu into long slices, approx 15mm x 25mm x 100mm, and insert a skewer into each along the long length, and lay in a dish.
• Drizzle sesame oil and and soy sauce over the tofu skewers, and sprinkle over lemon grass and chopped chilli. Marinade for an hour, turning and basting occasionally.
• Meanwhile, make the satay sauce. Fry finely chopped onion for a couple of minutes in the olive oil, then add finely chopped garlic for another minute.
• Add the peanut butter, coconut milk, sugar and soy sauce, then stir until thickened.
• Place the skewers under a hot grill on a baking sheet, and cook for a couple of minutes, or until browned. Turn and cook the other side.
• Re-warm the satay sauce if necessary - add a little water or some of the marinade if it has become too thick. Serve in a small dish on each plate with the tofu skewers.

TOFU & VEGETABLE SKEWERS RECIPE BY TASTY

Steps:

• Soak wooden skewers in a shallow dish filled with water to prevent burning.
• Place tofu on a paper towel-lined plate. Top with another paper towel and another plate. Microwave for 3 minutes.
• Slice tofu into 9-12 cubes and set aside
• Combine water, maple syrup, soy sauce, BBQ sauce, oil, garlic powder, Sriracha, and pepper then stir.
• Place tofu in the marinade and refrigerate for at least 1 hour.
• Remove tofu from marinade. Heat marinade over a low heat and cook for about 10 minutes, until it reduces and thickens.
• Assemble skewers, alternating between tofu and veggies.
• Heat a pan or grill and cook each skewer for 3-4 minutes per side.
• Enjoy!

THAI LEMONGRASS TOFU SKEWERS

Steps:

• Drain tofu and cut into 16 cubes.
• Puree lemongrass, shallot and ginger to a paste in a food processor.
• Whisk together soy sauce, lime juice, brown sugar, sesame oil, and 2 tablespoons water in a bowl. Transfer half of the soy sauce mixture to bowl for dipping sauce.
• Add lemongrass mixture to remaining soy sauce mixture.
• Toss together tofu, green onions, snap peas and lemongrass mixture. Let marinate for 30 minutes.
• Oil grill grates and preheat grill to medium. Thread 4 tofu cubes, 5 green onions, and 5 snap peas on each of 4 skewers.
• Place on grill, close hood and cook 4 minutes.
• Open, turn, close hood and cook 4 mintues longer.
• Slide skewer ingredients off with lettuce. Garnish with mint, peanuts and sauce.