Prep 1 hr
Cook 10 mins
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.
- 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
- 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.
This was OK, but not worth the time involved. Note, I broiled these in a gas oven and didn't use a grill. One problem in the directions - I couldn't puree the lemon grass, shallot and ginger in my food processor, there was not enough material. I wound up adding half of the liquid ingredients and then processing. Probably would have been fine if I had just minced them. Also, although I had just tried a meat and vegetable lettuce wrap recipe & my family loved it, this didn't seem to work with the lettuce. We all agreed the tofu was better eaten with a fork outside the lettuce. I think the lettuce wrap concept works better if the contents are chopped up, but you can't do that if you want to grill the tofu. Made for Vegn Recipe Swap 2