Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Pressed tofu kebabs, Thai-style




Source of Recipe


SHAPE Magazine


List of Ingredients




1/4 cup fresh lime juice
1 tablespoon chopped fresh cilantro
2 teaspoons reduced-sodium soy sauce
2 teaspoons peanut oil
1 clove garlic, minced
1/8 teaspoon ground black pepper
1 15-ounce container firm or extra-firm tofu, pressed
1 red bell pepper, cut into 1-inch cubes
4 green onions, cut crosswise into 1-inch pieces
8 wooden skewers
1 cup whole-wheat couscous, cooked according to package directions without added fat
1/2 cup prepared Thai peanut sauce


Recipe



Recipe note: When using wooden skewers, soak them in warm water for at least 30 minutes before using, to prevent scorching.

In a shallow dish, whisk together lime juice, cilantro, soy sauce, peanut oil, garlic and black pepper. Add pressed tofu and turn to coat. Cover with plastic and marinate 15 minutes (or up to 24 hours, refrigerated).

Preheat grill or broiler.

Remove tofu from marinade (reserve marinade) and cut the tofu into 16 pieces. Alternate pieces of tofu, red pepper and green onion on skewers. Brush with marinade. Grill or broil 5-8 minutes, until vegetables are charred and tofu is hot, turning frequently and brushing with marinade halfway through cooking. Serve kebabs with couscous. Serve the prepared peanut sauce on the side as a dipping sauce for the kebabs.