Recipe by magpie diner
This started off being an idea for a tofu shish kebab. Ended up more of a fusion ... a really tasty fusion! Sharp tang of lime with some sweet curry. Depending on your curry powder you may want to add extra heat with chili powder. You could also lace in some mushrooms, peppers and/or eggplant pretty nicely. Prep time does not include marinating time which should ideally be overnight or more.
Top Review by COOKGIRl
I marinated the tofu for 24 hours and it turned out really good. Squeezing out the excess water gave the tofu a really good texture for soaking up the marinade. Served with brown jasmine rice and steamed zucchini/crook neck. Skipped the skewers and grilled on a stove top grill pan. The leftovers were perfect the next morning for breakfast accompanied by home fries. Reviewed for Veg Tag September.
- 2 (350 g) packages firm tofu
- 2 teaspoons curry powder (indian curry powder)
- 1 shallot
- 1 lime, juice of
- 2 tablespoons brown sugar (I use evap cane juice or organic sugar)
- 1 1⁄2 tablespoons Braggs liquid aminos (or sub soy)
- 1 garlic clove
- 1⁄2 teaspoon dried mint
- 1 tablespoon grapeseed oil (or any light oil such as canola)
- fresh ground pepper
- 1 teaspoon chili powder (to taste) (optional)
Directions See How It's Made
- Drain the tofu and cut it into large cubes Press out some of the excess water by patting it dry or squeezing out by placing a plate on top of the tofu with something heavy on top. I use a clean tea towel and lightly press down.
- Mix everything else together in a mini blender or food processor. Adjust seasoning to your taste.
- Marinate the tofu in the mixture for at least a few hours, overnight is best.
- If you're using bamboo skewers soak them for 30 minutes to prevent burning on the grill. Thread the tofu onto skewers.
- Grill on medium heat, getting some nice grill marks on each side -- brushing with the excess 4marinade as you go. 3-4 minutes per side is usually enough.