Thai Lemongrass Tofu Skewers Recipes

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THAI LEMONGRASS TOFU SKEWERS



Thai Lemongrass Tofu Skewers image

This untried recipe is from the July/August 08 Vegetarian Times. Once the skewers come off of the grill, you put the contents into lettuce cups along with some herbs, roll and dip into a sauce. This sounds wonderful and I can't wait for our next barbecue to try this out. I added basil leaves to this recipe, because mint and basil are so tasty together in Thai dishes. I will also serve with red chile sauce to add the the rolls.

Provided by VegSocialWorker

Categories     Soy/Tofu

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

16 ounces extra firm tofu, packed in water (don't use silken or tofu that comes in the aseptic packages)
1 stalk 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 four pieces
20 snap peas
16 boston lettuce leaves, cups
1/2 cup loosely packed mint leaf
1/2 cup loosely packed basil leaves
1/4 cup dry roasted peanuts, chopped

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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.

Nutrition Facts : Calories 288.6, Fat 15.4, SaturatedFat 2.5, Sodium 850.5, Carbohydrate 27.9, Fiber 4.9, Sugar 16.4, Protein 15.6

SPICY LEMONGRASS TOFU



Spicy Lemongrass Tofu image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

2 lemongrass stalks, outer layers peeled, bottom white part thinly sliced and finely chopped (about 1/4 cup)
1 1/2 tablespoons soy sauce
2 teaspoons chopped Thai bird chiles or another fresh chile
1/2 teaspoon dried chile flakes
1 teaspoon ground turmeric
2 teaspoons sugar
1/2 teaspoon salt
12 ounces tofu, drained, patted dry and cut into 3/4-inch cubes
4 tablespoons vegetable oil
1/2 yellow onion, cut into 1/8-inch slices
2 shallots, thinly sliced
1 teaspoon minced garlic
4 tablespoons chopped Roasted Peanuts, recipe follows
10 pepper leaves, shredded, or 2/3 cup loosely packed Asian basil leaves
1 cup raw, shelled peanuts, skin removed

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Steps:

  • Combine the lemongrass, soy sauce, chiles, chile flakes, turmeric, sugar, and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes.
  • Heat half of the oil in a 12-inch nonstick skillet over moderately high heat. Add the onion, shallot and garlic and stir until fragrant, about 1 minute. Reduce the heat to low and cook until the onions are soft, about 3 minutes. Transfer to a plate and keep warm.
  • Wipe the pan clean and heat the remaining oil over moderate heat. Add the tofu mixture and, using chopsticks or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes. Add the onion mixture and cook, uncovered, for another 2 to 3 minutes. Add half the peanuts and all the pepper leaves.
  • Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice.
  • Place the peanuts on a cookie tray and bake in a preheated 325 degree F oven until golden, about 20 minutes. Halfway into the baking, gently shake the tray so the peanuts roast evenly. (You can also roast the peanuts in a dry pan over low heat). Remove and set aside. Use the peanuts whole or coarsely chop them with a mortar and pestle, a food processor or a knife.
  • Yield: 1 cup

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