Tofu kebabs & rice salad
7
Points®
Total time: 23 min • Prep: 15 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Cubes of tofu are marinated with delicious Asian-style flavours, then griddled with fresh vegetables.
Ingredients
Plain Tofu
400 g
Soy Sauce
4 tablespoon(s)
Lime Juice, Fresh
60 ml
Root Ginger
1¼ inch slice(s)
Chilli, green or red
1 individual
Aubergine
1 medium
Red pepper
1 medium
Courgette
1 medium
Calorie controlled cooking spray
4 spray(s)
Brown rice, microwaveable
2 pouch(es)
Spring Onions
6 medium
Coriander, fresh
1 tablespoon(s)
Spring Onions
6 medium
Lime
1 medium
Coriander, fresh
1 teaspoon(s)
Instructions
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.
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