Lemongrass Tofu with Steamed Vegetables and Peanut Sauce

Lemongrass tofu and steamed vegetables with tofu dipping sauce

*Lemongrass tofu
Steamed cauliflower, broccoli, green beans and carrots Peanut dipping sauce Iced genmaicha tea*

2 lemongrass stalks
1/4 cup chopped shallot (or substitute white onion)
1 Thai chile (or substitute Serrano chile)
2 tbsp soy sauce
1 tbsp canola oil
1/2 tsp red chili flakes
1/2 tsp turmeric

2 cups broccoli florets
2 cups cauliflower florets
2 cups green beans, ends trimmed
4 medium carrots, peeled and cut into 2 inch chunks

1/4 cup peanut butter
1 tbsp unsweetened rice vinegar
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp Sriracha
1 clove garlic, crushed
1/2 tbsp minced garlic

In Advance

Make the lemongrass marinade and marinate tofu.

  1. Drain and press tofu.
  2. While tofu drains, remove tough outer layers from lemongrass and chop remainder finely. Combine lemongrass, shallot, soy sauce, canola oil and chili flakes in food processor and process into a paste.
  3. Cut the tofu into large cubes and mix with the marinade. Refrigerate for 1 - 24 hours.

Preparation

  1. Heat grill to 400 degrees. Put a large pot of water on the stove to boil (or place a large steamer in a large pot and bring it to a boil).
  2. While grill is heating, thread tofu cubes onto skewers.
  3. Mix peanut sauce by combining peanut butter, rice vinegar, soy sauce, sesame oil, Sriracha, garlic and ginger in a small bowl. Slowly stir in 1/4 cup hot water and mix until smooth.
  4. Grill tofu skewers for 2-3 minutes per side.
  5. While tofu is grilling, add carrots to water or steamer and cook for 5 minutes. Add remaining vegetables and cook for an additional 5 minutes. Drain and serve.

Donna Whitlock

Donna Whitlock


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