Vietnamese Shashlik Tofu Skewers

Ingredients

* Switch between cup/oz and g/ml in Account Settings*

• Firm Tofu Firm Tofu 400g 1 & 3/5 cups
• Green Thai Curry Paste Green Thai Curry Paste 1 tsp 1 tsp
• Lemon Grass Lemon Grass 1 stalk 1 stalk
• Ginger Root Ginger Root 1 cm 1 cm
• Garlic Garlic 2 cloves 2 cloves
• Granulated Sugar Granulated Sugar 1 tsp 1 tsp
• Rice Vinegar Rice Vinegar 1 tbsp 1 tbsp
• Sunflower Oil Sunflower Oil 1 tbsp 1 tbsp
• Light Soy Sauce Light Soy Sauce 4 tbsp 4 tbsp
• Roasted Sesame Sauce Roasted Sesame Sauce 3 tbsp 3 tbsp
• Fresh Cilantro Fresh Coriander 1 handful 1 handful
• Jasmine Rice Jasmine Rice 180g 1 cup

Instructions

1. 1.Cut the Tofu into cubes and set aside.
2. 2.Cut the white part of the lemon grass into small slices.
3. 3.Peel the garlic and ginger and add it together with the chili paste, sugar, soy sauce, vinegar, oil and lemon grass into a blender - blend until a smooth paste.
4. 4.Add the tofu and mix until the tofu is fully covered. Let it marinate in the fridge for 30 min.
5. 5.Prepare a baking pan and pre-heat the oven to 200 degrees and select the grill mode.
6. 6.Stir the tofu again while adding the sesame.
7. 7.Now add the coated cube onto kebab skewers and place on the baking tray. Put into the oven for 25 mins.
8. 8.Occasionally open the oven to turn the sticks and to cook evenly.
9. 9.Once cooked, take from the oven and sprinkle chopped coriander (cilantro) immediately all over the tofu skewers.
10. 10.Serve with jasmin rice and lao cucumber salad (see my recipe for Lao cucumber salad)

Nutritional Information

• Calories:
  841
• Fat:
  32g
• Sodium:
  1697mg
• Carbs:
  94g
• Sugar:
  10g
• Protein:
  47g