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 chili paste and lemongrass.
• Season tofu with salt then coat with chili paste/lemongrass mixture. Allow the tofu to marinate for about 10 minutes.
• Heat the oil in a pan. Once the oil is hot enough; carefully add the tofu cubes. Fry for 2-3 minutes on each side until carmelized, careful not to crowd. Remove from oil. Sprinkle with sesame seeds.
• Note: 1. Soft tofu produces a better 'bite', but firm tofu produces a crispier end product. 2. I might even consider sprinkling on the sesame seeds prior to cooking just as a test.