Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Extra firm tofu, drained
1 ea Stalk fresh lemon grass
1/2 bn Fresh mint, chopped
6 ea Garlic cloves
1 ea Serrano pepper, seeded &
-- minced
2 tb Cilantro stems, chopped
2 tb Fresh ginger, chopped
3 ea Green onions, chopped
1 t Peanut butter, optional
2 tb Brown sugar
1 tb Coconut milk, optional
Juice of 1 lime
1/4 c Liquid tamarind
2 tb Soy sauce
------------Brochettes
6 ea Green onions
2 md Tomatoes, cut into eighths
6 sm Jalapeno peppers, optional
1/4 lb Snow peas
1/4 lb Button mushrooms
Cilantro leaves to garnish
Gently pres tofu between kitchen towels to remove excess water. Slice into
pieces 2x1x1/2". Cut each chunk crosswise & set aside. Slice &
discard all but bottom 3" of lemon grass. With a wooden mallet, pound the
base to release the aromatic oils. In a food processor, combine lemon
grass with mint, ginger, garlic, pepper, cilantro & green onions. Process
in short bursts for 30 seconds. Add remaining ingredients & process for
1 minute. Transfer to glass container & add tofu pieces. Cover &
marinate for 4 to 6 hours.
BROCHETTE: Prepare grill. Trim green onions to 2" pieces. Place
vegetables & tofu on sqewers, alternating for colour. (Group snow peas i
threes so they don't cook too quickly). Place skewers on hot grill & brush
with remaining marinade. Grill, turning once till vegetables are tender.
Should take 5 minutes or so. Garnish with cilantro & serve.
