These Pacific Rim Brochettes offer a vibrant twist on traditional grilling, combining firm tofu with crisp vegetables in a bold, aromatic marinade. The sauce blends the earthy notes of lemongrass and ginger with the bright heat of serrano peppers and the sweetness of tamarind. Marinating the tofu for several hours allows it to absorb these complex flavors, resulting in a tender yet substantial bite. Grilled alongside green onions, tomatoes, snow peas, and mushrooms, these skewers provide a perfect balance of textures and tastes. Ideal for summer barbecues or as a colorful side dish, they are naturally vegan and vegetarian-friendly. The dish is simple to assemble but delivers a restaurant-quality flavor profile that will impress any guest.
Pacific Rim Brochettes
Description
These Pacific Rim Brochettes offer a vibrant twist on traditional grilling, combining firm tofu with crisp vegetables in a bold, aromatic marinade. The sauce blends the earthy notes of lemongrass and ginger with the bright heat of serrano peppers and the sweetness of tamarind. Marinating the tofu for several hours allows it to absorb these complex flavors, resulting in a tender yet substantial bite. Grilled alongside green onions, tomatoes, snow peas, and mushrooms, these skewers provide a perfect balance of textures and tastes. Ideal for summer barbecues or as a colorful side dish, they are naturally vegan and vegetarian-friendly. The dish is simple to assemble but delivers a restaurant-quality flavor profile that will impress any guest.Ingredients
Directions
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Place the drained tofu between layers of kitchen towels and gently press 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 into smaller bite-sized pieces and set aside.
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Slice the lemongrass stalk and discard all but the bottom 3 inches.
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Use a wooden mallet to pound the base of the lemongrass to release aromatic oils.
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In a food processor, combine the lemongrass, mint, ginger, garlic, serrano pepper, cilantro stems, and chopped green onions.
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Process the mixture in short bursts for about 30 seconds until finely chopped.
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Add the peanut butter, brown sugar, coconut milk, lime juice, tamarind, and soy sauce to the food processor.
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Process the marinade ingredients for 1 minute until smooth and well combined.
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Transfer the marinade to a glass container and add the tofu pieces.
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Cover the container and refrigerate, allowing the tofu to marinate for 4 to 6 hours.
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Prepare the grill for medium-high heat.
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Thread the green onions, tomatoes, jalapenos, snow peas, mushrooms, and marinated tofu onto skewers, alternating vegetables for color and even cooking.
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Group snow peas in threes on the skewers to prevent them from cooking too quickly.
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Place the skewers on the hot grill.
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Brush the skewers generously with the remaining marinade.
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Grill the brochettes, turning once, until the vegetables are tender and the tofu is heated through, approximately 5 minutes.
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Garnish with fresh cilantro leaves and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 625.9kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 63.2mg3%
- Total Carbohydrate 83.5g28%
- Dietary Fiber 10.5g42%
- Sugars 4.5g
- Protein 13.9g28%
* 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
If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning.
For a spicier kick, leave the seeds in the serrano pepper or add a diced jalapeno to the marinade.
Leftover marinade that has been in contact with raw tofu should not be reused as a sauce unless boiled first for safety.
This recipe pairs well with jasmine rice or a fresh mango salad.
