Lemongrass and chilli tofu skewers

Total Time
Fresh flavourful Asian flavours are absolutely everywhere in this dish. From the tofu, to salad to dressing. This is perfect for a sunny day.
  • kecap manis
    2 tsp
  • fresh lemongrass
    1 tbs, finely chopped
  • fresh red chilli
    1 whole, finely chopped
  • olive oil
    1 tbs
  • Firm tofu
    400 g, cut into 2cm pieces
  • dry rice noodles
    200 g
  • Snow peas
    150 g, thickly sliced
  • Cabbage, savoy, raw
    1 cup(s), (85g finely shredded)
  • carrot(s)
    1 medium, cut into thin matchsticks
  • Pineapple
    650 g, (1/2 small) thinly sliced
  • fresh mint
    ¼ cup(s)
  • lime juice
    2 tbs
  • soy sauce, reduced-salt
    ½ tbs
  • roasted cashew nuts
    ¼ cup(s), roughly chopped
  • oil spray
    2 x 3 second spray(s)
  1. Combine kecap manis, lemongrass, chilli and 1 teaspoon oil in a shallow dish. Add tofu and turn to coat. Set aside to marinate for 20 minutes.
  2. Meanwhile, cook noodles in a saucepan of boiling water, following packet instructions, or until just tender. Add snow peas for last minute of cooking. Drain and rinse under cold water. Drain well.
  3. Combine noodles, snow peas, cabbage, carrot, pineapple and mint in a large bowl. Whisk juice, soy sauce and remaining oil in a small bowl. Drizzle dressing over salad and toss gently to combine. Sprinkle with cashews.
  4. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Thread tofu onto 12 wooden skewers and lightly spray with oil. Cook skewers, turning occasionally, for 4–5 minutes or until golden brown. Serve skewers with noodle salad.
TIP: Soak skewers in cold water for 10 minutes before using to stop them burning during cooking.

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