Thailemongrasstofuskewers 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.

ANTIPASTI SKEWERS

Steps:

• Bring a pot of salted water to a boil. Cook the tortellini according to package directions. Drain the tortellini and add to a mixing bowl. Add 1 tablespoon of olive oil, Parmesan and 1/4 teaspoon pepper. Toss to combine and set aside.
• Add the mozzarella balls, cherry tomatoes, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper to a small bowl. Mix to combine and set aside.
• To assemble the skewers, thread one of each onto a skewer: tortellini, mozzarella ball, cherry tomato, olive and peppadew pepper. And then add a piece of soppressata folded into a size approximately as big as the other ingredients, then a half piece of mortadella also folded to match the size of the other ingredients and finally with a folded basil leaf. Make more skewers using the remaining ingredients. Serve immediately or cover and refrigerate until ready to serve.

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.