These Pacific Rim Brochettes offer a vibrant twist on traditional grilling, combining firm tofu with crisp vegetables in a bold Thai-inspired marinade. The tofu absorbs the aromatic flavors of lemongrass, garlic, ginger, and serrano pepper, creating a rich and savory profile. Grilling the skewers adds a smoky char that contrasts beautifully with the fresh mint and sweet tamarind notes. Perfect for summer barbecues or a healthy weeknight dinner, this dish is both colorful and satisfying. The combination of snow peas, mushrooms, and tomatoes provides a variety of textures, making every bite interesting. Serve with steamed rice or a light salad for a complete meal.
Pacific Rim Brochettes
Description
These Pacific Rim Brochettes offer a vibrant twist on traditional grilling, combining firm tofu with crisp vegetables in a bold Thai-inspired marinade. The tofu absorbs the aromatic flavors of lemongrass, garlic, ginger, and serrano pepper, creating a rich and savory profile. Grilling the skewers adds a smoky char that contrasts beautifully with the fresh mint and sweet tamarind notes. Perfect for summer barbecues or a healthy weeknight dinner, this dish is both colorful and satisfying. The combination of snow peas, mushrooms, and tomatoes provides a variety of textures, making every bite interesting. Serve with steamed rice or a light salad for a complete meal.Ingredients
Directions
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Gently press the tofu between kitchen towels to remove excess water.
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Slice the tofu into pieces measuring approximately 2 inches by 1 inch by 1/2 inch.
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Cut each tofu chunk crosswise to create smaller bite-sized pieces and set aside.
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Trim the lemongrass, discarding all but the bottom 3 inches of the stalk.
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Pound the base of the lemongrass with a wooden mallet to release aromatic oils.
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In a food processor, combine the prepared lemongrass, mint, ginger, garlic, serrano pepper, cilantro stems, and chopped green onions.
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Process in short bursts for about 30 seconds until finely chopped.
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Add the coconut milk, lime juice, tamarind, soy sauce, brown sugar, peanut butter (if using), and jalapenos (if using) to the processor.
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Process for 1 minute until the marinade is smooth.
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Transfer the marinade to a glass container and add the tofu pieces.
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Cover and refrigerate to marinate for 4 to 6 hours, turning occasionally.
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Preheat the grill to medium-high heat.
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Trim the remaining green onions into 2-inch pieces.
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Thread the tofu, tomatoes, mushrooms, snow peas, and green onions onto skewers, alternating ingredients for color and variety.
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Group snow peas in threes to ensure even cooking.
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Place the skewers on the hot grill.
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Brush the skewers with the remaining marinade.
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Grill for about 5 minutes, turning once, until vegetables are tender and tofu is lightly charred.
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Garnish with fresh cilantro leaves and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 500.7kcal
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 50.5mg3%
- Total Carbohydrate 66.8g23%
- Dietary Fiber 8.4g34%
- Sugars 3.6g
- Protein 11.1g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Soak wooden skewers in water for 30 minutes before use to prevent burning.
For a spicier flavor, leave the seeds in the serrano pepper or add more jalapenos.
If lemongrass is unavailable, you can substitute with 1 tablespoon of lemongrass paste or use extra lime zest and ginger.
Leftover marinade can be used as a dipping sauce if boiled for 2 minutes first to kill any bacteria from raw tofu contact.
This dish pairs well with jasmine rice, quinoa, or a simple green salad.
