Pressing and draining tofu before marinating it gives it a chewy texture that goes well with barbecue flavors.
YIELD: SERVES 4
16 oz. extra-firm tofu
1 stick lemongrass, tender white part peeled and chopped
1 shallot, finely chopped
2 tsp. minced fresh ginger
⅓ cup low-sodium soy sauce
⅓ cup fresh lime juice
¼ cup light brown sugar
1 Tbs. toasted sesame oil
5 green onions, trimmed, each cut into 4 batons
20 snap peas
16 Boston lettuce leaf cups
½ cup loosely packed mint leaves
¼ cup dry-roasted peanuts, chopped
- Drain tofu between 2 cutting boards set on angle over sink, 1 hour. Cut into 16 cubes.
- Purée lemongrass, shallot, and ginger to paste in food processor. Whisk together soy sauce, lime juice, brown sugar, sesame oil, and 2 Tbs. water in bowl. Transfer half of soy sauce mixture to bowl for dipping sauce. Add lemongrass mixture to remaining soy sauce mixture.
- Toss together tofu, green onions, snap peas, and lemongrass–soy sauce mixture, and marinate 30 minutes.
- Oil grill grates, and preheat grill to medium. Thread 4 tofu cubes, 5 green onions, and 5 snap peas onto each of 4 skewers. Place on grill, close hood, and cook 4 minutes. Turn, close hood, and cook 4 minutes more. Transfer to platter. Slide skewer ingredients off with lettuce; garnish with mint, peanuts, and sauce.
Protein: 16 g
Total Fat: 14 g
Saturated Fat: 2 g
Carbohydrates: 26 g
Cholesterol: 0 mg
Sodium: 603 mg
Fiber: 4 g
Sugar: 16 g