Photo of Tofu kebabs & rice salad by WW

Tofu kebabs & rice salad

Points® value
Total Time
23 min
15 min
8 min
Cubes of tofu are marinated with delicious Asian-style flavours, then griddled with fresh vegetables.


Plain Tofu

400 g

Soy Sauce

4 tablespoon(s)

Lime Juice, Fresh

60 ml, juice of 2 limes

Root Ginger

1¼ inch slice(s)

Chilli, green or red

1 individual


1 medium

Red pepper

1 medium


1 medium

Calorie controlled cooking spray

4 spray(s)

Brown rice, microwaveable

2 pouch(es)

Spring Onions

6 medium, sliced

Coriander, fresh

1 tablespoon(s), chopped

Spring Onions

6 medium


1 medium

Coriander, fresh

1 teaspoon(s), chopped


  1. Wrap the tofu in kitchen paper and put on a plate. Put another plate on top and weigh it down using a full tin of food. Leave for 30 minutes to drain, then pour off the liquid and cut into16 equal cubes.
  2. Put the soy sauce, lime juice, ginger and chilli into a shallow bowl, mix well then add the tofu and stir gently until it’s coated in the marinade. Cover and marinate in the fridge for 2 hours.
  3. Thread the tofu onto the skewers, alternating with the veg. Mist with cooking spray. Cook for 3-4 minutes each side on a hot barbecue, or in a griddle pan over a medium-high heat, until the tofu is starting to caramelise and the vegetables are cooked.
  4. Meanwhile, make the salad. Toss all the ingredients together in a serving bowl, then season well. Serve with the tofu kebabs and lime wedges.


Pressing the tofu first helps remove the excess water from it, so it can absorb all the flavours from the marinade.