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Photo of Tofu kebabs and rice salad by WW

Tofu kebabs and rice salad

1 - 6
PersonalPoints™ per serving
Total Time
23 min
15 min
8 min


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


1 medium, cut into 3 cm pieces


1 small, cut into 3 cm pieces

Cooked brown rice

250 g

Green shallot(s)

6 individual, sliced

Fresh coriander

2 tbs, chopped


1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)


  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.


Tip: Pressing the tofu first helps remove the excess water from it, so it can absorb all the flavours from the marinade. Soak wooden skewers in cold water for 10 minutes before using to stop them burning during cooking.