Spice in the Kitchen: Coconut Marinated Tofu Skewers

I know, there's something with me and coconut lately. Forgive me and then make this on your grill.

Coconut Marinated Tofu Skewers with Peanut Sauce Recipe (vegan)
(served with miso kale and basmati rice)
serves 4; time involved: about 4 hours (including marinating and pressing)

  • 1 block of organic extra firm tofu
  • 1/2 cup coconut milk
  • 1/4 cup pineapple juice
  • 3 TB soy sauce
  • 1 TB minced ginger
  • 1/4-1/2 tsp Sriracha
  • 1/4 tsp red curry paste
  • prepared vegan peanut satay sauce

  1. Press tofu with TofuXpress. (Have you entered the giveaway yet? It ends on Thursday night, 6/9/2011, at 11:59 PM EST!) 
  2. Mix marinade ingredients together.
  3. When all the water is drained out of tofu, cube and marinate in sauce. Leave in fridge for at least 1 hour.
  4. Remove cubes and reserve marinade.
  5. Now, you can make this all different ways. Best way would be to put on skewers and grill. Next would be to bake at 450 for 20 minutes on a parchment lined cookie sheet. The third way is to fry the cubes.
  6. You can leave it at that, or you could take the marinade add it to a saucepan on medium heat. Whisk in 1 TB of cornstarch and 2 more TB of soy sauce. Let the sauce thicken and add the cubes until they are coated. Remove from heat. Or you could just thicken the sauce and use that as the sipping sauce.
  7. Serve over rice and with peanut dipping sauce. 
  8. To make the greens, finely chop 1 head of kale, 1 bunch of chard. Add 2 TB peanut oil and 1/4 cup of miso to a large soup pan. Whisk. Add kale. Cook for about 10 minutes. Add chard and cook until desired level of tenderness.

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