These Thai Tofu Skewers are another delicious meatless meal option that is perfect for Meatless Mondays, Fridays during Lent (or all year long if you observe that tradition), or just because you want to add more plant-based meals into your menu plan.
Vegan and gluten-free, these skewers are packed with flavor and nutrients and they’re incredibly easy to make. They’re a big hit with our whole family!
Another delicious vegan meal: Chickpea Meatballs
Thai Tofu Skewers
Makes: 4 servings
Prep Time: 25 minutes
Rest Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 35 minutes
Ingredients
1 lb/450g extra firm tofu, drained and cut in 1”/2.5cm cubes
2 large/400g red bell peppers, chopped in 1”/2.5cm pieces
A medium/185g red onion, chopped in ¾”/18mm pieces
1 ½ cup/355ml coconut milk (full fat preferably)
1 stalk/25g fresh lemongrass
2”/30g fresh ginger, peeled and sliced
1 large/4g bird’s eye chili
2 tsp/4g ground turmeric
1 tsp/2g ground coriander
1 tsp/6g coarse salt
2 tbsp/30ml fresh lime juice
To serve:
Cooked rice (optional)
Peanut sauce (optional)
Directions
Prepare the marinade:
Remove the outermost layer of the lemongrass stalk to get to the freshest portion. Trim the top and bottom off. Using the back of a knife or a meat tenderizer, beat along the length of the stalk until it starts to split. Chop into 2”/5cm pieces.
Peel the ginger and slice it into ¼”/6mm or thinner slices.
Cut the stem off the chili and slice it in half. For reduced spice, scrape out most of the seeds and discard them.
In a medium saucepan, bring the coconut milk to a simmer over medium-low heat.
Add the prepared lemongrass, sliced ginger, and sliced chili. Simmer for 5 minutes. Do not allow to boil.
Add in the turmeric and coriander. Stir well. Simmer for another 3 minutes. Remove from heat and add the lime juice and salt.
Drain the tofu well, pressing if desired. Chop into 1”/2.5cm pieces and add to a medium bowl.
Pour the marinade over the tofu pieces. Turn to make sure everything gets covered. Cover and place in the fridge to marinate for at least 1 hour, up to 4 for best flavor.
When ready to cook:
Turn on the oven to broil. Put the baking rack in the upper third of the oven (but not in the highest position). Line a baking sheet with foil.
Cut up the bell peppers and onion into squares ¾”-1”/18-25mm. Break the onion sections into layers of 2 or 3 at most for even cooking.
Drain the tofu from the marinade*. Assemble skewers with 2-3 pieces of tofu interspersed with bell pepper pieces and 2-3 layers of onion.**
Place on the prepared baking sheet.
Cook under the broiler for 4-5 minutes until the tofu is light brown on one side. Take out of the oven and flip the skewer over to expose the opposite side of the tofu. Cook for another 3-4 minutes.
Remove from the oven and serve immediately. Excellent over jasmine rice with a side of peanut sauce.
Notes:
*You can use the marinade as the base for a curry with potatoes, carrots, and the vegetables of your choice. Just remove the lemongrass, ginger, and chili and add a bit more coconut milk.
**Soaking bamboo skewers in warm water for at least 30 minutes before assembling can help prevent the ends from burning under the broiler.
Can also be grilled on a barbeque. Place over hot coals with low flame and cook for 4-5 minutes per side.
Thai Tofu Skewers
Ingredients
- 1 lb extra firm tofu drained and cut in 1”/2.5cm cubes
- 2 large red bell peppers chopped in 1”/2.5cm pieces
- 1 medium red onion chopped in ¾”/18mm pieces
- 1 ½ cup coconut milk full fat preferably
- 1 stalk fresh lemongrass
- 2 ” fresh ginger peeled and sliced
- 1 large bird’s eye chili
- 2 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp coarse salt
- 2 tbsp fresh lime juice
Instructions
Prepare the marinade:
- Remove the outer most layer of lemongrass stalk to get to the freshest portion. Trim the top and bottom off. The back of a knife or a meat tenderizer, beat along the length of the stalk until it starts to split. Chop into 2”/5cm pieces.
- Peel the ginger and slice into ¼”/6mm or thinner slices.
- Cut the stem off the chili and slice in half. For reduced spice, scrape out most of the seeds and discard.
- In a medium saucepan, bring the coconut milk to a simmer over medium low heat.
- Add the prepared lemongrass, sliced ginger, and sliced chili. Simmer for 5 minutes. Do not allow to boil.
- Add in the turmeric and coriander. Stir well. Simmer for another 3 minutes. Remove from heat and add the lime juice and salt.
- Drain the tofu well, pressing if desired. Chop into 1”/2.5cm pieces and add to a medium bowl.
- Pour the marinade over the tofu pieces. Turn to make sure everything gets covered. Cover and place in the fridge to marinate for at least 1 hour, up to 4 for best flavour.
When ready to cook:
- Turn on the oven to broil. Put the baking rack in the upper third of the oven (but not in the highest position). Line a baking sheet with foil.
- Cut up the bell peppers and onion into squares ¾”-1”/18-25mm. Break the onion sections into layers of 2 or 3 at most for even cooking.
- Drain the tofu from the marinade*. Assemble skewers with 2-3 pieces of tofu interspersed with bell pepper pieces and 2-3 layers of onion.**
- Place on the prepared baking sheet.
- Cook under the broiler for 4-5 minutes until the tofu is lighted brown on one side. Take out of the oven and flip the skewer over to expose the opposite side of the tofu. Cook for another 3-4 minutes.
- Remove from the oven and serve immediately. Excellent over jasmine rice with a side of peanut sauce.
Leave a Reply