Pacific Rim Brochettes
Submitted by beach
Grilled tofu skewers marinated in lemongrass, tamarind, mint, and ginger with mushrooms, snow peas, and tomatoes. Vegetarian brochettes packed with Pacific Rim flavors.
YIELD
4 servingsPREP
20 minCOOK
5 minREADY
4 hrsThese vegetarian skewers bring serious Southeast Asian flavor to the grill. Extra-firm tofu soaks in a marinade built from pounded lemongrass, fresh mint, ginger, garlic, serrano chile, and tamarind liquid. Four to six hours in that marinade and the tofu transforms from bland to deeply savory with a bright, tangy kick.
Pounding the lemongrass base with a mallet before processing is key. It cracks open the fibrous layers and releases the citrusy oils that would otherwise stay locked inside. The tamarind and lime juice add a sour backbone, while a touch of brown sugar and optional coconut milk round everything out.
Thread the marinated tofu onto skewers with button mushrooms, tomato wedges, snow peas, and green onions. Group the snow peas in threes so they don’t slip through the grill grates and overcook. Five minutes over high heat is all it takes.
Pro Tips
- Press the tofu between towels for at least 15 minutes before slicing. The drier it is, the more marinade it absorbs.
- Use metal skewers or soak wooden ones for 30 minutes so they don’t burn on the grill.
- Brush the remaining marinade on the skewers as they grill for an extra layer of flavor.
- Serve with steamed jasmine rice to soak up any leftover marinade.
Variations
- Add chunks of fresh pineapple to the skewers for a sweet contrast.
- Swap tofu for tempeh, which holds up even better on the grill and adds a nuttier flavor.
- Toss in cubed eggplant or zucchini for more grilled vegetable variety.
Ingredients
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.
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