Tofu kebabs & rice salad
Lime Juice, Fresh
60 ml, juice of 2 limes
1¼ inch slice(s)
Chilli, green or red
Calorie controlled cooking spray
Brown rice, Microwaveable
6 medium, sliced
1 tablespoons, chopped
1 teaspoons, chopped
- 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.
- 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.
- 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.
- Meanwhile, make the salad. Toss all the ingredients together in a serving bowl, then season well. Serve with the tofu kebabs and lime wedges.