Lemongrass and chilli tofu skewers
9
Points®
Total time: 40 min • Prep: 30 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Fresh flavourful Asian flavours are absolutely everywhere in this dish. From the tofu, to salad to dressing. This is perfect for a sunny day.
Ingredients
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
Savoy cabbage
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
Reduced salt soy sauce
½ tbs
Unsalted roasted cashew nuts
¼ cup(s), roughly chopped
Oil spray
2 x 3 second spray(s)
Instructions
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.
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