Thai Lemongrass Tofu Skewers Food

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.

SPICY LEMONGRASS TOFU

Steps:

• Combine the lemongrass, soy sauce, chilies, chili 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 chopstick 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.

SPICY LEMONGRASS TOFU

Steps:

• 1. Combine the lemongrass, soy sauce, chilies, chili flakes, turmeric, sugar and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes.
• 2. 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.
• 3. Wipe the pan clean and heat the remaining oil over moderate heat. Add the tofu mixture and, using chopstick 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.
• 4. Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice.