Thai Lemongrass Tofu Skewers

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.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • 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.
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@VegSocialWorker
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@VegSocialWorker
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"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."
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  1. Jeri Roth Lande
    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
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  2. VegSocialWorker
    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.
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