Pacific Rim Brochettes
Yield
4 servingsPrep
20 minCook
5 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
tofu
extra firm, drained |
|
| 1 | stalk |
lemongrass
fresh |
*
|
| ½ | bunch |
mint leaves
fresh, chopped |
*
|
| 6 | each |
garlic cloves
|
|
| 1 | each |
serrano chiles
seeded, minced |
*
|
| 2 | tablespoons |
cilantro
stems, chopped |
|
| 2 | tablespoons |
ginger
fresh, chopped |
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 1 | teaspoon |
peanut butter
optional |
|
| 2 | tablespoons |
brown sugar
|
|
| 1 | tablespoon |
coconut milk
optional |
|
| 1 | each |
limes
juice of |
|
| ¼ | cup |
tamarind
liquid |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| brochettes | |||
| 6 | each |
scallions, spring or green onions
|
|
| 2 | medium |
tomatoes
cut into eighths |
|
| 6 | small |
jalapeño pepper
optional |
*
|
| ¼ | pound |
snow pea pods
|
|
| ¼ | pound |
mushrooms, button
|
|
| 1 | x |
cilantro
to garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
tofu
extra firm, drained |
|
| 1 | stalk |
lemongrass
fresh |
*
|
| 0.5 | bunch |
mint leaves
fresh, chopped |
*
|
| 6 | each |
garlic cloves
|
|
| 1 | each |
serrano chiles
seeded, minced |
*
|
| 3E+1 | ml |
cilantro
stems, chopped |
|
| 3E+1 | ml |
ginger
fresh, chopped |
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 5 | ml |
peanut butter
optional |
|
| 3E+1 | ml |
brown sugar
|
|
| 15 | ml |
coconut milk
optional |
|
| 1 | each |
limes
juice of |
|
| 59 | ml |
tamarind
liquid |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| brochettes | |||
| 6 | each |
scallions, spring or green onions
|
|
| 2 | medium |
tomatoes
cut into eighths |
|
| 6 | small |
jalapeño pepper
optional |
*
|
| 113.4 | g |
snow pea pods
|
|
| 113.4 | g |
mushrooms, button
|
|
| 1 | x |
cilantro
to garnish |
*
|
Directions
Gently pres tofu between kitchen towels to remove excess water.
Slice into pieces 2 x 1 x ½ inches.
Cut each chunk crosswise and set aside.
Slice and discard all but bottom 3 inches of lemon grass.
With a wooden mallet, pound the base to release the aromatic oils.
In a food processor, combine lemon grass with mint, ginger, garlic, pepper, cilantro and gren onions.
Process in short bursts for 30 seconds.
Add remaining ingredients and process for 1 minute.
Transfer to glass container and add tofu pieces.
Cover and marinate for 4 to 6 hours.
BROCHETTE: Prepare grill.
Trim green onions to 2 inch pieces.
Place vegetables and tofu on skewers, alternating for colour.
(Group snow peas in threes so they don't cook too quickly).
Place skewers on hot grill and brush with remaining marinade.
Grill, turning once until vegetables are tender. Should take 5 minutes or so.
Garnish with cilantro and serve.
