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Thai Tofu on Lemongrass Skewers

  • Recipe Submitted by on

Category: Healthy Recipes, Vegetables, Thai

 Ingredients List

  • marinade:
  • 1/2 cup roughly chopped Thai basil
  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice
  • 1 tablespoon dark soy sauce
  • 1 stalk lemongrass, cut into bits
  • 2 garlic cloves, grated
  • 2 inch knob ginger, grated
  • 1 inch knob galanga, grated
  • 1 Thai chile pepper, minced
  • 1 teaspoon palm sugar
  • pepper
  • salt
  • to serve:
  • 2 zucchini, sliced horizontally in 1 inch chunks
  • 8 lemongrass stalks
  • shiitake or crimini mushrooms
  • 2 lb extra firm tofu, cut horizontally into 1 1/2 inch slabs
  • 2 medium onions, cut into wedges
  • olive oil


1. Line a cutting board with a paper towel. Place the tofu slabs on the paper towel. Top with a second paper towel and cutting board. Place something heavy (like canned goods or a pot, I used our molcajete) on top of the second cutting board. Allow to press for 15 minutes, then cut each slab into 3 equal cubes. Pressing the tofu, while it seems sort of unnecessary, helps compact the tofu so it doesn't fall apart on the skewer and allows more of the marinade to penetrate.

2. Place cubes in a resealable bag along with the marinade ingredients. Refrigerate for at least 1 hour, but up to 8.

3. Meanwhile, remove the outer leaves of the lemongrass to reach the harder "core" and if whole, chop off the top and the bottom 4 inches or so. Cut one end into a point. Thread the tofu and the vegetables on the lemongrass. Brush with olive oil.

4. Place on the hottest part of the grill and cook until warmed through, making sure each side cooks evenly.

5. The tofu and vegetables should caramelize. Serve hot.

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