Tofu kebabs and rice salad
4
Points®
Total time: 23 min • Prep: 15 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Ingredients
Firm tofu
400 g
Soy sauce
¼ cup(s), (60ml)
Lime juice
2 tbs
Fresh ginger
1 tbs, 3cm piece , finely grated
Fresh red chilli
1 whole, long variety, thinly sliced
Red capsicum
1 medium, cut into 3 cm pieces
Zucchini
1 medium, cut into 3 cm pieces
Eggplant
1 small, cut into 3 cm pieces
Cooked brown rice
250 g
Green shallot(s)
6 individual, sliced
Fresh coriander
2 tbs, chopped
Lime(s)
1 medium, cut into wedges to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Wrap tofu in kitchen paper and put on a plate. Put another plate on top and weigh it down using a full can of food. Leave for 30 minutes to drain, pour off the liquid and cut into 16 equal cubes.
2
Combine soy sauce, 1 tablespoon juice, ginger and chilli in a shallow dish. Add tofu and turn to coat. Cover and place in fridge for 2 hours.
3
Thread tofu, capsicum, zucchini and eggplant alternately onto 4 wooden or metal skewers (see tip). Lightly spray skewers with oil. Preheat chargrill or barbecue over medium-high heat. Cook skewers for 3-4 minutes each side, or until tofu is golden and vegetables are tender.
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