Vietnamese · Dinner
Grilled Tofu Skewers with Lemongrass
Firm tofu cubes marinate in lemongrass, garlic, and fish sauce before threading onto skewers with bell pepper and grilling over high heat until charred at the edges. Served with a hot sauce dip and steamed jasmine rice, the skewers deliver smoky, savory-sweet char against a soft interior.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
404Calories
19.8gProtein
18.2gFat
40.1gCarbs
11.2gSugar
4.9gFiber
1580mgSodium
0mgChol
2.9gSat Fat
720mgPotassium
220mgCalcium
4.1mgIron
0mcgVitamin B12
45mgVitamin C
gluten-free
low-calorie
herb-salt
thirty-min-meals
hidden-gems
vegan
gluten-free
Instructions
1
Prep
Press tofu between paper towels for 10 minutes to remove excess water. Mince lemongrass and garlic, then cut bell pepper and scallions into 1-inch pieces.
2
Marinate
Whisk lemongrass, garlic, fish sauce, lime juice, brown sugar, and oil in a bowl. Toss tofu cubes in marinade and chill 30 minutes.
3
Build
Thread marinated tofu alternately with bell pepper and scallion pieces onto a skewer.
4
Grill
Oil grill grates and grill skewer over high heat 8 to 10 minutes, turning every 2 to 3 minutes, until tofu edges char and peppers soften.
5
Plate
Spoon jasmine rice onto a plate, lay skewer alongside, drizzle with hot sauce and lime mixture, and scatter cilantro over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g firm tofu
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp brown sugar
- 2 tsp2 tsp vegetable oil, plus extra for oiling the grill grates
- 11 red bell pepper
- 44 scallions
- 2/3 cup130g cooked jasmine rice
- 2 tbsp2 tbsp hot sauce
- 2 tbsp2 tbsp cilantro
